Makes 6 servings
|8||ounces uncooked vermicelli or other thin noodle|
|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 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|
- 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.
|Serving Size:||1 tetrazzini wedge|
|Saturated Fat||2 g|
|Total Fat||6 g|
|Calories from Fat||16 %|
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