Lighter Chicken Tetrazzini Recipes

Steps:

• Preheat oven to 350 F.
• Melt butter in a 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 and cook 1 minute.
• Gradually add flour to pan, cook 3 minutes, stirring constantly with a whisk (mixture will be thick).
• Gradually add broth, stirring constantly. Bring to a boil. Then reduce heat and simmer 5 minutes, stirring frequently so it does not burn. Remove from heat after 5 minutes.
• Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with whisk until cream cheese melts.
• Add pasta (precooked) and chicken and stir until blended.
• Divide pasta mixture between 2 (8 inch square) baking dishes coated with cooking spray.
• Combine breadcrumbs and remaining 1/2 cup Parmesan cheese and sprinkle evenly over pasta mixtures in the two baking dishes.
• Bake at 350F for 30 minutes or until lightly browned.
• Remove from oven and let stand 15 minutes prior to serving.

Steps:

• Preheat oven to 450 degrees.
• Cook pasta (omit salt and fat).
• Drain.
• In a large nonstick skillet, add onion powder, sherry, and mushrooms.
• Cover and cook until mushrooms are tender (about 4 minutes).
• Drain off about half of the liquid.
• In a large bowl, combine peas, milk, sour cream, cheese, and soup.
• Add salt, pepper, pasta, chicken, and mushroom mixture to soup mixture.
• Gently toss to combine.
• Spoon mixture into a 13x9-inch baking dish coated with cooking spray.
• Combine breadcrumbs and butter in a small cup, tossing to combine.
• Sprinkle breadcrumb mixture over pasta mixture.
• Bake at 450 derees for about 12 minutes or until bubbly and thoroughly heated.