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Lighter Chicken Tetrazzini

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“From a cookbook I sent to my swap partner FloridaNative. Cooking Light Best Chicken Recipes. This sounds so wonderful and I love that it is healthier for all lifestyles.”
2 casseroles

Ingredients Nutrition

  • 1 tablespoon butter
  • 1 cup onion, finely chopped
  • 23 cup celery, finely chopped
  • 1 teaspoon black pepper, freshly ground
  • 34 teaspoon salt
  • 24 ounces mushrooms, sliced
  • 12 cup dry sherry
  • 23 cup flour (lightly spooned into measure)
  • 3 (14 ounce) cans chicken broth, fat-free & low sodium (or use a homemade broth)
  • 9 ounces parmesan cheese, shredded (divided)
  • 4 ounces fat free cream cheese (block style)
  • 7 cups vermicelli, cooked (about 1 lb uncooked pasta)
  • 4 cups cooked chicken breasts, chopped (about 1 1/2 lbs)
  • 14 cup breadcrumbs


  1. Preheat oven to 350 F.
  2. Melt butter in a large stockpot coated with cooking spray over medium high heat.
  3. Add onion, celery, pepper, salt, and mushrooms; saute 4 minutes or until mushrooms are tender. Add sherry and cook 1 minute.
  4. Gradually add flour to pan, cook 3 minutes, stirring constantly with a whisk (mixture will be thick).
  5. Gradually add broth, stirring constantly. Bring to a boil. Then reduce heat and simmer 5 minutes, stirring frequently so it does not burn. Remove from heat after 5 minutes.
  6. Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with whisk until cream cheese melts.
  7. Add pasta (precooked) and chicken and stir until blended.
  8. Divide pasta mixture between 2 (8 inch square) baking dishes coated with cooking spray.
  9. Combine breadcrumbs and remaining 1/2 cup Parmesan cheese and sprinkle evenly over pasta mixtures in the two baking dishes.
  10. Bake at 350F for 30 minutes or until lightly browned.
  11. Remove from oven and let stand 15 minutes prior to serving.

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