Lately, I’ve had so many requests for an easy, healthy fall weeknight dinner recipe that kids will love too. This recipe for Lightened Up Chicken Tetrazzini is one that really sticks out in my mind. I purchase a rotisserie chicken for the chopped, cooked chicken which makes my life easier. I also used light cream cheese, low sodium chicken broth and whole wheat noodles to make this dish healthier. The panko breadcrumb topping is probably my favorite part, giving it a toasty crunch and pretty golden color. This is a great make-ahead recipe or wonderful to take to someone who is ill or just had a baby. Feel free to make this recipe ahead of time and freeze. To thaw, place in the refrigerator overnight and let stand at room temperature 30 minutes before baking as directed.
Lightened Up Chicken Tetrazzini
6 to 8 servings
1 cup diced yellow onion
1 cup diced celery
1 cup diced carrots
12 ounces sliced fresh mushrooms
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
2 tablespoons all-purpose or whole wheat flour
1 cup fat-free, low-sodium chicken broth
8 ounces reduced-fat cream cheese, softened
11/2 cups grated fresh Parmesan cheese
8 ounces cooked whole wheat angel hair pasta
21/2 cups chopped cooked chicken
1 tablespoon butter
1/3 cup panko bread crumbs
1. Preheat oven to 325F.
2. Cook onions, celery, carrots, mushrooms, salt and pepper in a large Dutch oven over medium heat 4 minutes or until slightly tender. Add flour and cook 5 minutes. Gradually add broth and simmer 5 to 10 minutes, stirring frequently. Add cream cheese and Parmesan, stirring with a whisk. Stir in chicken, mixing well. Add chicken mixture to pasta, tossing gently.
2. Spoon pasta mixture into a lightly greased 11- x 7- inch baking dish.
3. Melt butter in skillet. Brown panko breadcrumbs in skillet 2 minutes. Sprinkle evenly over pasta mixture. Bake at 325F for 30 minutes or until browned and bubbly.