Fall is in the air. This is my absolute favorite time of year! The weather changes, all things smell of pumpkin and spice, candles are burning 24/7 in my house and warm comforting food is being created in the kitchen. There’s nothing better than comfort food, but we can’t have it all the time. I wish we could! So, now and again I like to make lightened up versions of our favorite dishes. We’ll revisit this recipe in all its fatty goodness glory in the future, but today I’m sharing with you this perfectly delectable, better for you substitute. Both pans were gone in a matter of days! It may be light in calories and fat but it is certainly not light in flavor. If you’re a fan of Chicken Tetrazzini, definitely give this a try 🙂
Start off by melting butter over medium-high heat in a large stock pot and add in chopped up onions with salt and pepper. There are few things better in life than this smell. Cook for about 3 minutes until onions start to soften.
Add in your sliced mushrooms with another pinch of salt and pepper (we’re seasoning every layer) and cook 5-7 minutes until the mushrooms become tender. Pour in some sherry and cook for another minute.
Carefully measure flour and slowly add it into the mushroom mixture constantly stirring.
It will become very thick. Cook for 3 minutes.
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.
Next, my favorite part, add in both cheeses and stir until completely melted. It will still look a little watery at this point, but don’t fret!
Now throw in a pound of cooked angel hair pasta.
Chop up 1 1/2 lbs. of cooked boneless skinless chicken breast.
Add that right on top of the pasta.
Give a quick mix until everything is combined.
Pour the mixture into 2 8″x 8″ pans.
Sprinkle on some bread crumbs mixed with parmesan cheese. Bake for 30 minutes until it’s bubbly and golden brown.
It’s not the prettiest dish, so I thought I’d show you a little of my fall tablescape to brighten it up.
Happy almost Fall! Have a beautiful weekend 🙂
XO, Sarah
- 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
- Pre-heat oven to 350 degrees and spray baking pans with cooking spray.
- 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.
- 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.
- Carefully measure flour and slowly add it into the mushroom mixture constantly stirring. It will become very thick. Cook for 3 minutes.
- 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.
- 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!
- Now throw in the cooked pasta and chicken. Give a quick mix until everything is combined.
- Pour the mixture into 2 8"x 8" pans.
- 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.
It’s Friday, so come party with us over at Fiesta Friday with our co-hosts Kaila @ GF Life 24/7 and Jenny @ Dragonfly Home Recipes!
I love everything from cake to kale. Life is all about balance. I like to live, laugh and love to the fullest! Our time is too short not to enjoy ourselves.
Love it!!! Getting ready to launch “We Graze Together”. Have a great weekend! Cheryl
Thanks! Can’t wait to see it 🙂
Ok-and the dish looks delicious too!!! Have a great weekend! Cheryl
What a delicious dish! I love that you lightened it up without losing any flavor!
Thank you! Yes, you’ll hardly notice it’s lightened up 🙂
I could totally make something like this work with spaghetti squash!
That sounds amazing! Great idea!
I am a big fan of chicken tetrazzini! Your version looks so delicious! I agree–it is definitely a comfort food. Perfect for fall! Thank you for bringing it to Fiesta Friday!
Thank you! Happy FF!
I love the idea of lightened ideas of comfort food. I think that’s what I end up eating most of the time, just because my belly can’t handle the richness of most comfort foods! Your step by step pictures were so helpful as well. Thank you so much for bringing this chicken tetrazzini to the party. With its beautiful flavors, I’m sure it’ll be a hit at the fiesta. Hope you had a fabulous weekend!
I feel the same way 🙂 Thank you! Have a wonderful weekend!
I always make turkey tetrazzini after thanksgiving… You’ve inspired me to make it sooner! Looks yummy 🙂
Yum! I think I’ll give the turkey version a try 🙂
Looks so yummy!
Thank you!
The chicken… the pasta.. superb. I am so loving how the chicken looked so moist and the pasta so amazing. This is definitely a dish I can not wait to try. I am still currently fighting fall but alas, I still can’t wait to try this out.
Thanks 🙂 It’s almost here!
Yummy this looks so good, plus I love the awesome table set up, so fancy 🙂 I’m so going to give this a try I love all things pasta and bake but have never tried one like this. Looks delicious so can’t wait to try it out!
Thank you!! I too love all things pasta, you will love it 🙂
Such an comforting and delicious dish, Sarah! Thanks for sharing! 🙂 and have a lovely week!
It’s so comforting and yet light. Thank you very much 🙂