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Chicken Tetrazzini

Source: © EatingWell Magazine
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Rating: 4   Reviews: 4 See Reviews
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Active Time:  30 Minutes
Total Time:  1 Hour
  6 servings
This retro dish will please kids and adults alike.

Make Ahead Tip: Prepare through Step 5. The casserole will keep, covered, in the refrigerator for up to 2 days.
6 ounces  fettuccine, preferably spinach
2 teaspoons  canola oil
3   leeks, white parts only, washed and finely chopped (1 1/2 cups)
6 ounces  button mushrooms, quartered
1 teaspoon  chopped fresh rosemary, divided
3 tablespoons  all-purpose flour
3 cups  reduced-sodium chicken broth
1/2 cup  low-fat milk
2 cups  cubed cooked chicken breast
Grated zest of 1 lemon
lemon juice to taste
salt & freshly ground pepper to taste
1/3 cup  freshly grated parmesan cheese
1/4 cup  fine dry breadcrumbs
1 tablespoon  finely chopped fresh parsley
Preheat oven to 425 degrees F.

Coat a 3-quart baking dish cooking spray.

Cook fettuccine in boiling salted water until al dente, about 8 minutes. Drain and refresh under cold running water. Drain and set aside.

Meanwhile, heat oil in a large skillet over medium heat. Add leeks and cook, stirring, until lightly browned, 6 to 8 minutes. Add mushrooms and 1/2 teaspoon rosemary; cook, stirring, until softened, about 5 minutes. Add flour and cook, stirring, for 1 minute. Add broth and milk; bring to a boil, stirring, until slightly thickened, about 4 minutes more. Remove from heat and stir in chicken. Season with lemon juice, salt and pepper.

Gently mix the cooked fettuccine into chicken mixture and spoon into prepared baking dish.

Combine Parmesan, breadcrumbs, lemon zest, parsley and the remaining 1/2 teaspoon rosemary in a small bowl. Season with salt and pepper. Sprinkle the mixture over the casserole.

Bake casserole for 20 to 30 minutes, or until bubbling. Let stand for 5 minutes before serving.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Italian-Style Casseroles
 Retro Chicken Rundown
Nutrition Facts per Serving
Yield:   6 servings
Calories: 295
Fat. Total: 6g
Protein: 25g
Carbohydrates, Total: 35g
Fat, Saturated: 2g
Fiber: 3g
Cholesterol: 47mg
Sodium: 285mg
% Cal. from Fat: 18%
Spotlight Recipe Review See all 4 reviews »

Rating: 4
by: Mary, MN Reviewed: 11/08/2008
Easy and will make it again!
Although not the best pasta dish I have made, it was very good. I found it easy to prepare ahead of time so that all I needed to do was to pop it in the oven at dinner time. I am an avid garlic user, and this recipe lacked that essential ingredient. However, the rosemary offered a nice flavor. I will make this dish again.
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