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Chicken tetrazzini

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Ingredients/Components

pkg - 1 oz
flour - 1/4 c
pepper - 1/4 tsp
Parmesan cheese - 2 Tbsp
chicken broth - 1 c
evaporated skim milk - 1 c
sherry - 2 Tbsp
can mushroom stems and pieces, drained - 1 oz
liquid Butter Buds - 1/4 c
lite salt optional - 1/2 tsp
grated nonfat Mozzarella cheese Alpine Lace - 1/2 c
cooked, cubed white chicken meat without skin - 2 c

How to make chicken tetrazzini:

Heat oven to 350°. Blend liquid Butter Buds, flour and seasonings over low heat in a saucepan. Stir and cook until bubbly. Remove from heat. Stir in broth and skim milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in wine, spaghetti, chicken and mushrooms. Pour into a 9 1/2 x 11-inch casserole dish that has been sprayed with a nonfat cooking spray. Sprinkle with both cheeses and bake, uncovered, 30 minutes or until bubbly. To brown, place briefly under broiler. Serves 6.

Recipe categories: Chicken, Main dish, Casseroles.

Rating:

2.7

Average rating: 2.7, total votes: 3

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