Healthy Chicken Tetrazzini
"This Tetrazini is very good -- it does not taste like a lower fat version at all. I love chicken tetrazini, but almost all the versions I've seen are made with lots of butter (and therefore saturated fat), so I created this healthy version. I don't care for mushrooms, so I don't use them, but I will list them as an optional ingredient. This recipe makes alot -- I usually use two casserole dishes."
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
10-12
ingredients
- 4 cups cooked chicken breasts (cubed)
- 1 1⁄2 cups hot water
- 2 teaspoons chicken bouillon (I use a brand with no MSG)
- 1 (12 ounce) package whole wheat pasta (angel hair or spaghetti)
- 1 large onion (chopped)
- 3 large celery ribs
- 1 (4 ounce) can sliced mushrooms (optional)
- 1 cup red pepper (chopped)
- 1 cup carrot (shredded)
- 1 (10 ounce) bag frozen peas
- 1 (10 3/4 ounce) can Healthy Request cream of mushroom soup
- 1 (10 3/4 ounce) can Healthy Request cream of chicken soup
- 1 (10 3/4 ounce) can skim milk (use a soup can)
- 2 cups light cheddar cheese
- 1 cup parmesan cheese (shredded)
directions
- Prepare pasta as directed on package, set aside.
- Saute onions, red peppers, celery (and optional mushrooms) in a lightly oiled large pan (preferably a deep skillet, 12" or more).
- Dissolve the bullion in the hot water to make broth.
- Stir in soups, broth, peas and shredded carrots and cook until all is heated.
- Transfer above into large casserole dish(es).
- Mix in the chicken and cheddar cheese.
- Sprinkle the parmesan cheese over the top(s).
- Bake in a 350 degree oven for about 15-20 minutes.
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Reviews
-
Excellent! Did take about 10 more minutes to totally get hot but we thoroughly enjoyed it. -
Good, but the recipe doesn't say what to do with the milk or the prepared pasta. -
This was a wonderful dish, especially for being so healthy! I new twist on chicken tetrazzini...I love all the veggies. I halved the recipe and it still made a lot and turned out great. -
This definately makes alot! I will probably cut in half next time and omit the cream of mushroom soup. There was just too much to manage even in my biggest pan. I decreased the amount of celery and omited the carrot. I also substituted turkey for the chicken and linguini for spaghetti. (Just my preferences.) Very healthy, yet tastey dish!
Tweaks
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This definately makes alot! I will probably cut in half next time and omit the cream of mushroom soup. There was just too much to manage even in my biggest pan. I decreased the amount of celery and omited the carrot. I also substituted turkey for the chicken and linguini for spaghetti. (Just my preferences.) Very healthy, yet tastey dish!
RECIPE SUBMITTED BY
<p>I am now living in Massachusetts outside of Boston in the family homestead. We're enjoying having four seasons again, after spending 15 years living in Texas. I spent our first year in MA as a stay-at-home mom, taking care of our multi-generational family and really expanded my cooking skills and I was able to try alot of new recipes. Now I'm back to work (social work/manager at an Eldercare agency) so I'm now cooking the quicker recipes much more often. We sit down to dinner together every night (except maybe once on the weekend when DH and I leave the kids with my mom -- one of the perks of living in Massachusetts instead of Texas!). <br /><br />I like to focus on 'real' foods (the less processed the better), lots of veggies and cutting out the extra calories without cutting out flavor. My general dinner menu rule is 1 protein, 1 pasta/rice/grain, and 3 vegetables (typically at least one green and one orange). My youngest has been known to say, Hey, where's the third veggie? when I get lazy.</p>
