Chicken tetrazzini is one of those weird foods that I didn’t really like as a kid, but find myself thinking about sometimes now that I’m older. I’ve made a full fat version once or twice, but wondered if there was a lighter one out there that still tasted good. Cooking Light delivered. The photo isn’t great, but I really like the recipe. I halved the recipe because it is for two casseroles, and I only made one (that’s six servings just for us), but you can follow the original link for the larger portions. Not a great photo, but you get the idea.
8 oz uncooked vermicelli, prepared according to package directions
1/2 tablespoon unsalted butter
1/2 cup chopped onion
1/3 cup finely chopped celery
salt and pepper
1.5 packages cremini mushrooms, sliced
1/4 cup dry sherry
1/3 cup flour
3 cups chicken broth
A little over 1 cup grated parmesan cheese
1/4 cup reduced fat cream cheese
2 cups cooked chicken breast (about 3/4 pound)
about 1/3 cup bread crumbsPreheat oven to 350.Melt butter in a stockpot over medium-high heat. Add onion, celery, black pepper, salt, and mushrooms; sauté 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute.Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.Add about 3/4 cup Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add pasta and chicken; stir until blended. I had to divide my mixture between two baking dishes, but it should fit in a larger ones.
Combine breadcrumbs and remaining Parmesan cheese; sprinkle evenly over pasta.Bake at 350° for 30 minutes or until lightly browned and bubbly. Remove casserole from oven; let stand 15 minutes.To freeze unbaked casserole: Prepare through Step 5. Cool completely in refrigerator. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (about 24 hours). Preheat oven to 350°. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350° for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes.