Chicken Tetrazzini

kim

ingredients

1/2 tablespoon butter
Cooking spray
1/2 cup finely chopped onion
1/3 cup finely chopped celery
1/2 teaspoon salt
1 1/2 8oz packages presliced mushrooms
1/4 cup dry sherry
1/3 cup all-purpose flour
1 1/2 cans fat-free, chicken broth
1 1/4 cups grated fresh Parmesan cheese
1/4 cup 1/3-less-fat cream cheese
3 1/2 cups cooked vermicelli 8oz uncooked
4 cups chopped cooked chicken breast (about 1 1/2 pounds)
1/4 cup breadcrumbs

directions

1
Melt butter in large dutch oven coated with cooking spray over medium-high heat. Add onion, celery, salt, and mushrooms; sauté 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute.
2
Lightly spoon flour into a measuring cup; level with a 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.
3
Add 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. place in 8-inch-square baking dish coated with cooking spray.
4
Combine breadcrumbs and 1/2 cup Parmesan cheese; sprinkle evenly over pasta mixture.
5
Bake at 350° for 30 minutes or until lightly browned. Remove casserole from oven; let stand 15 minutes. 6 servings each serving size:about 1 1/3 cups

notes

Calories:380 (29% from fat) Fat:12.2g (sat 6.6g,mono 3.4g,poly 0.7g) Protein:33g Carbohydrate:32.7g Fiber:2g Cholesterol:66mg Iron:2.8mg Sodium:964mg Calcium:319mg

Source: kim