Lighter Chicken Tetrazzini

Recipe by HokiesMom


  • 1
    tablespoon butter
  • 1
    cup onion, finely chopped
  • 23
    cup celery, finely chopped
  • 1
    teaspoon black pepper, freshly ground
  • 34
    teaspoon salt
  • 24
    ounces mushrooms, sliced
  • 12
  • 23
    cup flour (lightly spooned into measure)
  • 3
    (14 ounce) cans chicken broth, fat-free & low sodium (or use a homemade broth)
  • 9
    ounces parmesan cheese, shredded (divided)
  • 4
    ounces fat free cream cheese (block style)
  • 7
    cups vermicelli, cooked (about 1 lb uncooked pasta)
  • 4
    cups cooked chicken breasts, chopped (about 1 1/2 lbs)
  • 14
    cup breadcrumbs


  • Preheat oven to 350 F.
  • Melt butter in a large stockpot coated with cooking spray over medium high heat.
  • Add onion, celery, pepper, salt, and mushrooms; saute 4 minutes or until mushrooms are tender. Add sherry and cook 1 minute.
  • Gradually add flour to pan, cook 3 minutes, stirring constantly with a whisk (mixture will be thick).
  • Gradually add broth, stirring constantly. Bring to a boil. Then reduce heat and simmer 5 minutes, stirring frequently so it does not burn. Remove from heat after 5 minutes.
  • Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with whisk until cream cheese melts.
  • Add pasta (precooked) and chicken and stir until blended.
  • Divide pasta mixture between 2 (8 inch square) baking dishes coated with cooking spray.
  • Combine breadcrumbs and remaining 1/2 cup Parmesan cheese and sprinkle evenly over pasta mixtures in the two baking dishes.
  • Bake at 350F for 30 minutes or until lightly browned.
  • Remove from oven and let stand 15 minutes prior to serving.