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Chicken Tetrazzini 2




Source of Recipe


*


Recipe Introduction


servings 6
points 7 (1 wedge)


List of Ingredients




8 ounces uncooked vermicelli or other thin noodle
2 teaspoons margarine
8 ounces fresh mushrooms, sliced
1/4 cup chopped green onions
1 can (14-1/2 ounces) fat-free reduced-sodium chicken broth
1 cup low-fat (1%) milk, divided
2 tablespoons dry sherry
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon white pepper
2 ounces chopped pimiento, drained
4 tablespoons (1 ounce) grated Parmesan cheese, divided
1/2 cup reduced-fat sour cream
2 cups cooked boneless skinless chicken breasts, cut into bite-size pieces

Recipe



1. Preheat oven to 350°F. Cook noodles according to package directions, omitting salt. Drain; set aside.

2. Melt margarine in large nonstick skillet over medium-high heat. Add mushrooms and onions; cook and stir until onions are tender. Add chicken broth, 1/2 cup milk and sherry to onion mixture. Pour remaining 1/2 cup milk into small jar with tight-fitting lid; add flour, salt, nutmeg and pepper. Shake well. Slowly stir flour mixture into skillet. Bring to a boil; cook 1 minute. Reduce heat; stir in pimiento and 2 tablespoons Parmesan cheese. Stir in sour cream; blend well. Add chicken and noodles; mix well.

3. Lightly coat 1-1/2-quart casserole with nonstick cooking spray. Spread mixture evenly into prepared casserole. Sprinkle with remaining 2 tablespoons Parmesan cheese. Bake 30 to 35 minutes or until hot. Let cool slightly. Cut into 6 wedges before serving.



Nutrients per Serving
(1 wedge)
Calories 338
Calories from Fat 16 %
Total Fat 6 g
Saturated Fat 2 g
Cholesterol 40 mg
Carbohydrate 44 g
Fiber 1 g
Protein 23 g
Sodium 343 mg