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Chicken Tetrazzini 2/10/03




Source of Recipe


Cooking Light


List of Ingredients




Prehet oven to 350°
1 Tablespoon Butter
cooking Spray
1 cup finely Chopped Onion
2/3 cup finely chopped celery
1 teaspoon freshly ground black pepper
3/4 teaspoon salt
3 8 oz packages Pre-sliced Mushrooms
1/2 cup Dry Sherry
2/3 cup All-Purpose flour
3 14.5 oz cans Fat-free, less sodium Chicken Broth
2 1/4 cups Fresh Grated Parmesan Cheese -- divided
1/2 cup (4 oz) 1/3 less fat Cream Cheese
7 cups hot cooked Vermicelli -- about 1 pound uncooked pasta
4 cups chopped cooked chicken breast -- about 1 1/2 pounds
1 Slice (1 oz) White Bread


Recipe





Serving Size : 12

Preheat oven to 350°

Melt butter in large stockpot coated with cooking spray over medium-high heat. Add onion, celery, pepper, salt, and mushrooms; saute 4 minutes or until mushrooms are tender. Add Sherry, cook 1 minute

Lightly spoon flour into a measuring cup; level with knife. 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 1 3/4 cup Parmesan Cheese and Cream Cheese, stirring with a whisk until Cream Cheese melts. Add the Pasta and Chicken, and stir until blended. Divide the pasta mixture between 2 (8 inch square) baking dishes coated with cooking spray.

Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine bread crumbs and 1/2 cup parmesan cheese; sprinkle evenly over pasta mixture.

Bake at 350° for 30 minutes or until lightly browned. Remove casserole from oven; let stand for 15 minutes. Yield 2 casseroles 6 servings each. (serving size about 1 1/3 cups)

Servings 12

Per serving: 129 Calories (kcal); 3g Total Fat; (21% calories from fat); 15g Protein; 7g Carbohydrate; 42mg Cholesterol; 185mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2

Serving Ideas : 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 up to 2 months.

To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (about 24 hours) Per heat oven to 350° REmove Foil, reserve foil. REmove plastic wrap, discard plastic wrap. Cover casserole with reserved Foil, bake at 350 for 30 minutes. uncover and bake an addittional 1 hour, or until golden and bubbly. Let stand 15 minutes.

NOTES : This classic dish, created and named for the 19th century opera singer Luisa Tetrazzini, is a great way to use left over Chicken or Turkey. The thin Pasta soaks up the sauce, forming a caserole that you can cup with a fork. to make it easier to toss the pasta and sauce, break the vermicelli in half before cooking.

8 W W points per serving