Chicken Tetrazzini

4.5

(10)

10 Reviews

This retro dish will please kids and adults alike.

Ruth Cousineau

Updated on April 22, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Sylvia Geiger, M.S., RD

Cook Time:

30 mins

Additional Time:

30 mins

Total Time:

1 hr

Servings:

Yield:

6 servings

Nutrition Profile:

Diabetes-Friendly Low-Sodium Heart-Healthy High-Protein Low-Calorie

Jump to Nutrition Facts

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Ingredients

6 ounces fettuccine, preferably spinach
2 teaspoons canola oil
3 leeks, white parts only, washed and finely chopped (1 1/2 cups)
6 ounces button mushrooms, quartered
1 teaspoon chopped fresh rosemary, divided
3 tablespoons all-purpose flour
3 cups reduced-sodium chicken broth
½ cup low-fat milk
2 cups cubed cooked chicken breast
Grated zest of 1 lemon
Lemon juice, to taste
Salt & freshly ground pepper, to taste
⅓ cup freshly grated Parmesan cheese
¼ cup fine dry breadcrumbs
1 tablespoon finely chopped fresh parsley

Directions

Preheat oven to 425 degrees F. Coat a 3-quart baking dish with cooking spray.
Cook fettuccine in boiling salted water until al dente, about 8 minutes. Drain and refresh under cold running water. Drain and set aside.
Meanwhile, heat oil in a large skillet over medium heat. Add leeks and cook, stirring, until lightly browned, 6 to 8 minutes. Add mushrooms and 1/2 teaspoon rosemary; cook, stirring, until softened, about 5 minutes. Add flour and cook, stirring, for 1 minute. Add broth and milk; bring to a boil, stirring, until slightly thickened, about 4 minutes more. Remove from heat and stir in chicken. Season with lemon juice, salt and pepper.
Gently mix the cooked fettuccine into chicken mixture and spoon into prepared baking dish.
Combine Parmesan, breadcrumbs, lemon zest, parsley and the remaining 1/2 teaspoon rosemary in a small bowl. Season with salt and pepper. Sprinkle the mixture over the casserole.
Bake casserole for 20 to 30 minutes, or until bubbling. Let stand for 5 minutes before serving.

Tips

Make Ahead Tip: Prepare through Step 5. The casserole will keep, covered, in the refrigerator for up to 2 days.

Originally appeared: EatingWell Magazine, October 1997

Nutrition Facts (per serving)

288	Calories
6g	Fat
35g	Carbs
25g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 288
% Daily Value *
Total Carbohydrate 35g	13%
Dietary Fiber 3g	9%
Total Sugars 5g
Protein 25g	49%
Total Fat 6g	7%
Saturated Fat 2g	8%
Cholesterol 45mg	15%
Vitamin A 976IU	20%
Vitamin C 7mg	8%
Folate 48mcg	12%
Sodium 551mg	24%
Calcium 123mg	9%
Iron 3mg	17%
Magnesium 57mg	14%
Potassium 552mg	12%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Chicken Tetrazzini

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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