Chicken Tetrazzini Casserole
Ingredients
- 1½ lb boneless, skinless chicken breasts (see note)
- 6 oz whole wheat angel hair pasta
- 1 (8-oz) pkg sliced mushrooms
- 1½ cups frozen peas, thawed
- 3 Tbsp butter
- 3 Tbsp whole wheat or all-purpose flour
- 3 cups 1% low-fat milk
- ⅔ cup freshly grated Parmesan cheese
- ¾ tsp salt
- ½ tsp pepper
Instructions
- Preheat oven to 350°F.
- Bake chicken in a baking dish 25 minutes or until done; cool slightly before shredding.
- Meanwhile, cook pasta according to package directions.
- Sauté mushrooms in a large nonstick skillet coated with cooking spray over medium-high heat 5 minutes or until tender.
- Combine chicken, pasta, mushrooms and peas in a large bowl.
- Melt butter in a saucepan over medium heat; add flour, and cook 2 minutes or until bubbly, whisking constantly.
- Add milk, and cook 5 minutes or until thickened, whisking constantly. Remove from heat.
- Stir in ⅓ cup cheese, salt and pepper; add to pasta mixture, and stir until blended.
- Spoon into a 13- x 9-inch baking dish coated with cooking spray; top with ⅓ cup Parmesan.
- Bake 20 minutes or until bubbly.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
410
|
410
|
| Fat (g) | 13 | 13 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 38 | 38 |
| Carb (g) | 34 | 34 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 640 | 640 |
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