Chicken Tetrazzini

Chicken Tetrazzini

YIELD Makes 6 servings
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INGREDIENTS

8	ounces uncooked vermicelli or other thin noodle
2	teaspoons margarine
8	ounces fresh mushrooms, sliced
1/4	cup chopped green onions
1	can (about 14 ounces) fat-free reduced-sodium chicken broth
1	cup low-fat (1%) milk, divided
2	tablespoons dry sherry
1/4	cup all-purpose flour
1/4	teaspoon salt
1/4	teaspoon ground nutmeg
1/8	teaspoon white pepper
2	ounces chopped pimiento, drained
4	tablespoons (1 ounce) grated Parmesan cheese, divided
1/2	cup reduced-fat sour cream
2	cups cooked boneless skinless chicken breasts, cut into bite-size pieces

PREPARATION:

Preheat oven to 350°F. Cook noodles according to package directions, omitting salt. Drain; set aside.
Melt margarine in large nonstick skillet over medium-high heat. Add mushrooms and onions; cook and stir until onions are tender. Add chicken broth, 1/2 cup milk and sherry to onion mixture. Pour remaining 1/2 cup milk into small jar with tight-fitting lid; add flour, salt, nutmeg and pepper. Shake well. Slowly stir flour mixture into skillet. Bring to a boil; cook 1 minute. Reduce heat; stir in pimiento and 2 tablespoons Parmesan cheese. Stir in sour cream; blend well. Add chicken and noodles; mix well.
Lightly coat 1-1/2-quart casserole with nonstick cooking spray. Spread mixture evenly into prepared casserole. Sprinkle with remaining 2 tablespoons Parmesan cheese. Bake 30 to 35 minutes or until hot. Let cool slightly. Cut into 6 wedges before serving.

This recipe appears in: Chicken

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