Total Time
1hr
Prep 15 mins
Cook 45 mins

This is a lighter version of Chicken Tetrazzini. I found it in a Cooking Light pasta book. It is great for a low sodium diet too. It tastes really good for being a light dish. My family enjoyes this...even my 4 picky kids. The basil, oregano, and parsley are my additions. I have also made this without the Sherry and Pimientos with wonderful results. (1 1/3 cup servings)

Ingredients Nutrition

Directions

  1. Melt margarine in a large saucepan over medium heat, add muchrooms and onion, and saute until all the liquid evaporates.
  2. Stir in flour.
  3. Gradually add broth, milk, and cream cheese.
  4. Bring to a boil, and cook 5 minutes, stirring constantly.
  5. Remove from heat and stir in 2 Tbsp.
  6. of Parmesan cheese and the next 5 ingredients.
  7. Taste for sesonings it may need some salt.
  8. Stir pasta and chicken into the mushroom mixture and spoon into a deep buttered 3-quart baking dish.
  9. Sprinkle with remaining Parmesan cheese.
  10. Cover casserole and bake at 350 F for 20 minutes, then uncover and bake 10 minutes more.
  11. Let stand 5 minutes before serving.

Reviews

(2)
Most Helpful

I too found this same recipe in Cooking Light and we love it. It's a good dish when company is coming.

KarenT March 03, 2010

It is a good recipe for a low cal and low fat. It was a little bland added more salt and pepper to the final dish and it had more zip. I will make it again.

Denise Morris January 23, 2007

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