Chicken Tetrazzini A Lighter Guilt Free Recipes

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LIGHTER CHICKEN TETRAZZINI



Lighter Chicken Tetrazzini image

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.

Provided by HokiesMom

Categories     < 60 Mins

Time 1h

Yield 2 casseroles, 12 serving(s)

Number Of Ingredients 14

1 tablespoon butter
1 cup onion, finely chopped
2/3 cup celery, finely chopped
1 teaspoon black pepper, freshly ground
3/4 teaspoon salt
24 ounces mushrooms, sliced
1/2 cup dry sherry
2/3 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)
1/4 cup breadcrumbs

Steps:

  • Preheat oven to 350 F.
  • Melt butter in a large stockpot coated with cooking spray over medium high heat.
  • Add onion, celery, pepper, salt, and mushrooms; saute 4 minutes or until mushrooms are tender. Add sherry and cook 1 minute.
  • Gradually add flour to pan, cook 3 minutes, stirring constantly with a whisk (mixture will be thick).
  • 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.
  • Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with whisk until cream cheese melts.
  • Add pasta (precooked) and chicken and stir until blended.
  • Divide pasta mixture between 2 (8 inch square) baking dishes coated with cooking spray.
  • Combine breadcrumbs and remaining 1/2 cup Parmesan cheese and sprinkle evenly over pasta mixtures in the two baking dishes.
  • Bake at 350F for 30 minutes or until lightly browned.
  • Remove from oven and let stand 15 minutes prior to serving.

LIGHT CHICKEN TETRAZZINI



Light Chicken Tetrazzini image

This came from Cooking Light as a Turkey Tetrazzini, but I used leftover chicken which worked well. Very creamy and yummy! This can be made ahead and refrigerated--just bake before you're ready to serve. It makes 6 very generous servings.

Provided by Anne G.

Categories     Chicken

Time 32m

Yield 6-8 serving(s)

Number Of Ingredients 15

8 ounces uncooked vermicelli
1 lb cooked chicken, chopped (your pick--breast, thighs, etc.)
1/4 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons dry sherry
2 (8 ounce) packages presliced mushrooms
1 (8 1/2 ounce) can peas
3/4 cup skim milk
2/3 cup fat free sour cream
1/3 cup grated parmesan cheese
1 (10 3/4 ounce) can reduced-fat cream of chicken soup
cooking spray
1/3 cup dry breadcrumbs
2 tablespoons butter, melted

Steps:

  • Preheat oven to 450 degrees.
  • Cook pasta (omit salt and fat).
  • Drain.
  • In a large nonstick skillet, add onion powder, sherry, and mushrooms.
  • Cover and cook until mushrooms are tender (about 4 minutes).
  • Drain off about half of the liquid.
  • In a large bowl, combine peas, milk, sour cream, cheese, and soup.
  • Add salt, pepper, pasta, chicken, and mushroom mixture to soup mixture.
  • Gently toss to combine.
  • Spoon mixture into a 13x9-inch baking dish coated with cooking spray.
  • Combine breadcrumbs and butter in a small cup, tossing to combine.
  • Sprinkle breadcrumb mixture over pasta mixture.
  • Bake at 450 derees for about 12 minutes or until bubbly and thoroughly heated.

CHICKEN TETRAZZINI



Chicken Tetrazzini image

Contrary to popular belief, chicken tetrazzini was served at many upscale restaurants throughout the United States in the early 1900s. The dish was inspired and named after the great Italian opera star Luisa Tetrazzini, and it was widely popular. In fact, it was so popular that home cooks everywhere began trying to re-create the famous dish in their homes, and it lost its appeal as a gourmet delicacy in fine dining establishments. Lucky for us at home, we can still enjoy this amazingly good comfort dish with our family and friends, unfettered by any unnecessary pretenses. Typically it is made with heavy creams and lots of butter, but we have found some healthier substitutions, such as low-fat cream cheese, which still provides the decadence and creaminess of the original. The opera isn't over until the fat lady sings, but this much lighter version of a comfort food favorite will leave you enjoying the music!

Yield makes 6 to 8 servings

Number Of Ingredients 16

Cooking spray
1/2 (16-ounce) box spaghetti
3 whole boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and freshly ground black pepper
1 tablespoon unsalted butter
1 cup finely chopped onion
1 cup finely chopped celery
1 (8-ounce) container sliced button mushrooms
3/4 teaspoon salt
1/2 cup dry sherry
1/2 cup all-purpose flour
1 (10 3/4-ounce) can low-sodium chicken broth
1 (4-ounce) package low-fat cream cheese
1 1/3 cups grated Parmesan cheese (5 1/2 ounces)
1/2 cup panko bread crumbs

Steps:

  • Preheat the oven to 350°F. Lightly coat a 9 x 13-inch casserole dish with cooking spray.
  • Bring a large pot of heavily salted water to a boil. Break the noodles in half and cook according to package instructions. Drain the pasta and set aside.
  • Coat the chicken pieces with olive oil and season with salt and pepper. Place the chicken on a baking sheet and bake for 15 to 20 minutes or until no longer pink. Remove the baking sheet from the oven and let the chicken cool. When cool enough to handle, dice it and set aside.
  • In same pot as you cooked the noodles in, melt the butter over medium heat. Add the onion, celery, and mushrooms, and cook, stirring, until soft, about 8 minutes. Season with the salt, add the sherry, and cook for about 1 minute. Gradually add the flour to the pot while stirring to coat the vegetables. Cook, stirring constantly, until the mixture is thick, about 5 minutes. Begin gradually adding the chicken broth while stirring constantly. Bring the mixture to a boil, then reduce the heat to low. Simmer for about 5 minutes or until thickened. Add the cream cheese and stir until melted. Add 1 cup of the Parmesan cheese to the pasta and cooked chicken and stir until combined. Pour the mixture into the prepared casserole dish.
  • Mix the bread crumbs with the remaining 1/3 cup of Parmesan cheese in a small mixing bowl. Sprinkle the topping evenly over the casserole. Bake for 30 minutes or until bubbly and browned on top. Let the casserole rest for 10 minutes before serving.

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