Healthy Chicken Tetrazzini

Recipe by Lowfat Linda
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups cooked chicken breasts (cubed)
  • 1 12
    cups hot water
  • 2
    teaspoons chicken bouillon (I use a brand with no MSG)
  • 1
    (12 ounce) package whole wheat pasta (angel hair or spaghetti)
  • 1
    large onion (chopped)
  • 3
  • 1
    (4 ounce) can sliced mushrooms (optional)
  • 1
    cup red pepper (chopped)
  • 1
    cup carrot (shredded)
  • 1
    (10 ounce) bag frozen peas
  • 1
    (10 3/4 ounce) can Healthy Request cream of mushroom soup
  • 1
    (10 3/4 ounce) can Healthy Request cream of chicken soup
  • 1
    (10 3/4 ounce) can skim milk (use a soup can)
  • 1
    cup parmesan cheese (shredded)
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DIRECTIONS

  • Prepare pasta as directed on package, set aside.
  • Saute onions, red peppers, celery (and optional mushrooms) in a lightly oiled large pan (preferably a deep skillet, 12" or more).
  • Dissolve the bullion in the hot water to make broth.
  • Stir in soups, broth, peas and shredded carrots and cook until all is heated.
  • Transfer above into large casserole dish(es).
  • Mix in the chicken and cheddar cheese.
  • Sprinkle the parmesan cheese over the top(s).
  • Bake in a 350 degree oven for about 15-20 minutes.
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