Lightened Up Chicken Tetrazzini
 
 
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Ingredients
  • Cooking spray for pans
  • 2 tablespoons butter
  • 1 cup chopped onion
  • 1 teaspoon freshly ground black pepper (divided)
  • 1 teaspoon kosher salt (divided)
  • 3 (8-ounce) packages mushrooms, sliced
  • ½ cup sherry
  • ⅔ cup flour
  • 3 (14.5-ounce) cans chicken broth
  • 2¼ cups grated fresh Parmesan cheese, divided
  • 4 ounces light cream cheese
  • 1 pound angel hair pasta, cooked
  • 1½ pounds chopped cooked chicken breast
  • ⅓ cup plain breadcrumbs
Instructions
  1. Pre-heat oven to 350 degrees and spray baking pans with cooking spray.
  2. Melt butter over medium-high heat in a large stock pot and add in onions and ½ teaspoon salt and ½ teaspoon pepper. Cook for about 3 minutes until onions start to soften.
  3. Add in your sliced mushrooms with the other ½ teaspoon of salt and ½ teaspoon of pepper (we're seasoning every layer) and cook down another 5-7 minutes until the mushrooms become tender. Pour in the sherry and cook for 1 minute.
  4. Carefully measure flour and slowly add it into the mushroom mixture constantly stirring. It will become very thick. Cook for 3 minutes.
  5. While continuing to stir, slowly pour in chicken broth. Turn heat to high and bring to a boil. Reduce heat and simmer for 5 minutes.
  6. Next, add in 1¾ cup parmesan cheese and cream cheese. Stir until completely melted. It will still look a little watery at this point, but don't fret!
  7. Now throw in the cooked pasta and chicken. Give a quick mix until everything is combined.
  8. Pour the mixture into 2 8"x 8" pans.
  9. Mix the breadcrumbs with remaining parmesan cheese and sprinkle over the top of both pans. Bake for 30 minutes until it's bubbly and golden brown. Let sit 15 minutes before serving.
Notes
Recipe adapted from Cooking Light
Recipe by Sarah 'n Spice at https://sarahnspice.com/lightened-up-chicken-tetrazzini/