*** Hint *** It’s JUST Like Chicken Noodle Soup
So many times we want to dig into a yummy-looking casserole, but think twice because we know what usually goes into them…calories. With this chicken tetrazzini, you can rest a little easier knowing that we cut corners here and there to make it a little lighter and better for you, without sacrificing on flavor!
This recipe is perfect for a big family dinner or potluck, and since it still tastes great, no one even needs to know that it’s not the calorie-loaded original. With so many other things to worry about in your day, let us help you out with this dinner so you don’t have to stress about it!
You can omit some of the veggies but we like this casserole to be super hearty. Make sure that you use fresh because when this bakes they can get a little softer than most prefer.
Let’s Get Started…
The Ingredients To Gather:
12 oz uncooked spaghetti
2 tablespoons butter
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
3 cups chopped cooked chicken breast
2 cans (10 3/4 oz each) condensed 98% fat-free cream of mushroom soup with 45% less sodium
2 cups sour cream
1/2 teaspoon freshly ground pepper
1/3 cup grated Parmesan cheese
Chopped fresh parsley, if desired
The Directions To Follow:
Heat oven to 350°F.
Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
Cook spaghetti as directed on package.
Meanwhile, in 10-inch nonstick skillet, melt butter over medium-high heat.
Cook mushrooms in butter 4 minutes, stirring occasionally, until tender.
In large bowl, mix cooked spaghetti, mushrooms, chicken, soup, sour cream and pepper.
Pour mixture into baking dish. Sprinkle with cheese.
Bake uncovered 55 minutes or until bubbly.
Let stand 5 minutes before serving.
Sprinkle with parsley.
Have You Made This Fantastic Casserole Before? If Sooo We Wanna Hear How Friggen Good It Came Out & How Much You Liked It.
Happy Baking & Enjoy!
Article Source: Betty Crocker