Chicken Tetrazzini Ww Core Recipes

CHICKEN TETRAZZINI - WW CORE

Chicken Tetrazzini - Ww Core image

This is a great recipe for leftover chicken, or even Thanksgiving turkey. I use canned mushrooms in the recipe for speed, you can also use fresh and saute them.

Provided by CoreChick

Categories Spaghetti

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

8 ounces uncooked whole wheat spaghetti
2 -3 cups chopped cooked chicken
10 ounces fat-free cream of mushroom soup
1 teaspoon garlic, minced
1/3 cup fat-free parmesan cheese
4 ounces mushrooms, drained
1 cup nonfat sour cream
nonstick cooking spray

Steps:

Preheat oven to 350 degrees.
Cook spaghetti and drain.
Combine pasta, chicken, soup, cheese, garlic and mushrooms. Mix well.
Stir in sour cream.
Spray a baking dish with nonstick spray. Pour mixture into dish and bake for 30 minutes.
Sprinkle with additional parmesan cheese before serving, if desired.

Nutrition Facts : Calories 414.8, Fat 7.8, SaturatedFat 2.2, Cholesterol 61.1, Sodium 379, Carbohydrate 58.7, Fiber 0.9, Sugar 5.2, Protein 30.4

EASY CHICKEN TETRAZZINI

Easy Chicken Tetrazzini image

This is a recipe that utilizes rotisserie chicken from the grocery store deli, jars of prepared Alfredo sauce, canned mushrooms, and jarred chopped garlic. I used the classic Alfredo sauce so that I could add my own sauteed garlic and onion. It was quick and easy to prepare and outstanding in flavor. This recipe is a great template; add or subtract ingredients to your heart's desire. If you are not a purist cook, this is a keeper. If desired, add a cup or so of frozen peas or broccoli to the sauce prior to mixing with the pasta. Garlic bread and a tossed salad rounded out this meal that bowled my family over. I wouldn't hesitate to serve this to company.

Provided by Happy Hippie

Categories Chicken

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

8 ounces vermicelli, broken in half
2 tablespoons butter or 2 tablespoons margarine
1 onion, small, diced
2 celery, large stalks, diced
2 garlic cloves, finely chopped (or from a jar)
8 ounces mushrooms, sliced, canned (stems and pieces are fine)
2 (16 ounce) jars alfredo sauce, your favorite brand and flavor blend
black pepper, fresh ground, to taste
cayenne pepper, ground, to taste
2 1/2 cups chicken, cooked, cut in bite-size pieces
4 tablespoons parmesan cheese, grated

Steps:

Prepare pasta per package directions and drain. Set aside.
Saute onion and celery in melted butter until soft.
Add mushrooms and garlic and continue to saute for a few minutes.
Add chicken and sautee with mushrooms and garlic for 2 minutes.
Stir in the 2 jars of alfredo sauce, heat through.
Add ground black pepper and cayenne to taste, mix well.
Place cooked and drained pasta in a 9x13x2 baking dish that has been sprayed with nonstick cooking spray.
Pour alfredo mixture over pasta.
Using 2 forks, blend the pasta and alfredo mixture well.
Sprinkle Parmesan cheese over casserole.
Bake at 350 degrees Fahrenheit for 20 minutes or until heated and cheese is melted.
Let dish set for 10 minutes before serving.

Nutrition Facts : Calories 208.6, Fat 5.5, SaturatedFat 3.1, Cholesterol 13.1, Sodium 100.5, Carbohydrate 32.2, Fiber 2.1, Sugar 2.8, Protein 7.8

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