Light Chicken Tetrazzini

READY IN: 32mins
Recipe by Anne G.

This came from Cooking Light as a Turkey Tetrazzini, but I used leftover chicken which worked well. Very creamy and yummy! This can be made ahead and refrigerated--just bake before you're ready to serve. It makes 6 very generous servings.

Top Review by SuperGaijin

Pretty good overall; I used reduced fat sour cream because I can't bear the sugary taste of fat-free. Made a very nice casserole - definitely something to make at night then throw it in the oven for dinner the next day.

Ingredients Nutrition


  1. Preheat oven to 450 degrees.
  2. Cook pasta (omit salt and fat).
  3. Drain.
  4. In a large nonstick skillet, add onion powder, sherry, and mushrooms.
  5. Cover and cook until mushrooms are tender (about 4 minutes).
  6. Drain off about half of the liquid.
  7. In a large bowl, combine peas, milk, sour cream, cheese, and soup.
  8. Add salt, pepper, pasta, chicken, and mushroom mixture to soup mixture.
  9. Gently toss to combine.
  10. Spoon mixture into a 13x9-inch baking dish coated with cooking spray.
  11. Combine breadcrumbs and butter in a small cup, tossing to combine.
  12. Sprinkle breadcrumb mixture over pasta mixture.
  13. Bake at 450 derees for about 12 minutes or until bubbly and thoroughly heated.

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