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Chicken Tetrazzini
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Categories: American Recipes, Casseroles, Chicken, Italian, Low fat, Mushroom Recipes, Pastas
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Total Time: 1 hrs.
Baking Time: 30 min.
Preparation Time: 30 min.

This creamy chicken/ noodle casserole from Eating Well October 1997 is really convenient for a weeknight dinner.

6 ounces fettucine
2 teaspoons canola oil
3 stalks leek - finely chopped
6 ounces button mushrooms - quartered
1 teaspoon fresh rosemary - chopped
3 tablespoons all-purpose flour
3 cups chicken broth - defatted
1/2 cup 1% milk
2 cups cooked chicken breast halves - cubed
fresh lemon juice - to taste
salt - to taste
fresh ground pepper - to taste
1/2 cup Parmesan cheese - grated
1/4 cup fine dry breadcrumbs
1 lemon zest - grated
1 tablespoon fresh parsley - finely chopped

Preheat oven to 425F. Lightly oil a 3-quart baking dish or coat it with nonstick spray.

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

Meanwhile, in a large skillet, heat oil 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 chicken broth and milk; bring to a boil, stirring, until slightly thickened, about 4 minutes more. Remove form heat and stir in chicken. Season with lemon juice, salt and pepper.Gently mix reserved fettucine into chicken mixture and spoon into prepared baking dish.

In a small bowl, combine Parmesan, breadcrumbs, lemon zest, parsley and remaining 1/2 teaspoon rosemary. Season with salt and pepper. Sprinkle mixture over the casserole. (The casserole will keep, covered, in the refrigerator for up to 2 days.)

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

Calories: 359 Calories From Fat: 28%
Protein: 29g Carbohydrate: 35g
Cholesterol: 61mg Sodium: 1010mg

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