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Chicken tetrazzini

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Ingredients/Components

pkg - 1 oz
salt - 1/2 tsp
butter - 1 Tbsp
all-purpose flour - 1/2 c
garlic powder - 1/2 tsp
pepper - 1/4 tsp
skim milk - 2 c
mushrooms, sliced - 3 c
minced onion - 1/3 c
sherry - 1/4 c
chicken, cooked and chopped - 2 c
jar diced pimentos, drained - 1 oz
canned, no salt added, chicken broth
light process cream cheese - 1/4 c
Parmesan cheese, grated, separated - 1/4 c

How to make chicken tetrazzini:

Melt butter in a large saucepan over medium heat. Add mushroom and onion. Saut?� 7 minutes or until liquid evaporates. Stir in flour. Gradually add chicken broth, skim milk and cream cheese. Bring to a boil and cook for 5 minutes, stirring constantly. Remove from heat. Stir in 2 Tbsp. Parmesan cheese, sherry, salt, garlic powder, pepper and pimentos. Set aside.

Break spaghetti into 4-inch pieces and cook according to directions. Drain well and add to mushroom mixture. Add cooked chicken to mushroom mixture. Mix well. Spoon mixture into a deep 3 qt. casserole dish coated with cooking spray. Sprinkle with remaining 2 Tbsp. Parmesan cheese. Cover and bake at 350° for 20 minutes. Uncover and bake another 10 minutes.

Recipe categories: Chicken, Main dish, Casseroles.

Rating:

3.7

Average rating: 3.7, total votes: 6

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