Monday, January 31, 2011

Chicken Tetrazzini

Hello fellow Keep if Fun and Healthy friends. I hope your cooking has been delish!

It’s been a few days since I’ve been on here and I’ve missed it. Now that the 28day challenge is over I’m still going to update you on my fun and healthy recipes. I can’t leave you hanging.

I made Chicken  Tetrazzini! I’ve never made it before but I always love yummy creamy pasta. I took the recipe and made some healthy adjustments.



Start by sautéing your veggies


Add your cooking wine. This part smells so good!


Gradually add your remaining ingredients. Flour and cheeses.


Make your bread crumbs. Kyle did this part. He was proud of his bread crumbs.


Assemble it all together and bake.


I would strongly recommend cutting this recipe in half. It made a ton and I don’t know how I’m going to eat it all.


  • 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-ounce) sliced mushrooms
  • 1/2  cup  dry sherry
  • 2/3  cup  all-purpose flour
  • 3  (14.5-ounce) cans fat-free, less-sodium chicken broth
  • 2 1/4  cups  (9 ounces) grated fresh Parmesan cheese, divided
  • 1/2  cup  (4 ounces) 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  (1-ounce) slice white bread


Preheat oven to 350°.

Spray stockpot with cooking spray over medium-high heat. Add onion, celery, 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 1 3/4 cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add the pasta and chicken, and stir until blended.

Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs 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 15 minutes.


Kyle and I loved it. It was served with a fresh side salad.

My blog is now posted on If you search by location and look at Arkansas you will see it. They misspelled my name but I hope they will be fixing that soon. It happens a lot. 'Winking smile