Chicken Tetrazzini

  • Active Time 30m
  • Total Time 1h

6 servings

This retro dish will please kids and adults alike.

Make Ahead Tip: The unbaked casserole will keep, covered, in the refrigerator for up to 2 days. Bake just prior to serving.

ingredients

  • 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
  • Lemon juice to taste
  • Salt & freshly ground pepper to taste
  • 1/3 cup freshly grated Parmesan cheese
  • 1/4 cup fine dry breadcrumbs
  • Grated zest of 1 lemon
  • 1 tablespoon finely chopped fresh parsley

directions

Preheat oven to 425 degrees F.

Coat a 3-quart baking dish with 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 Publisher. All rights reserved.

RecID 9284

nutrition information per serving

295 calories; 6g total fat; 2g total saturated fat; 47mg cholesterol; 285mg sodium; 35g carbohydrates; 3g fiber; 25g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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