Italian

Cooking Light Chicken Tetrazzini is for Dinner.

Cooking Light Chicken Tetrazzini takes 30 minutes to prepare.

Cooking Light Chicken Tetrazzini takes 30 minutes to cook.

Cooking Light Chicken Tetrazzini makes 12 servings.

The ingredients for Cooking Light Chicken Tetrazzini are:

1 T unsalted butter
Cooking spray
1 c finely chopped onion
2/3 c finely chopped celery
3/4 t freshly ground black pepper
1/4 t salt
3 (8-oz) packages presliced mushrooms
1/2 c dry sherry
3 ounces all-purpose flour (about 2/3 cup)
3 (14.5-oz) cans fat-free, less-sodium chicken broth
2-1/4 cups (9 oz) grated fresh Parmesan cheese, divided
1/2 c (4 oz) 1/3-less-fat cream cheese
7 c hot cooked pasta (about 1 lb uncooked pasta)
4 c chopped cooked chicken breast (about 1-1/2 lbs)
1/2 c bread crumbs

Here is how you make Cooking Light Chicken Tetrazzini:

1. Preheat oven to 350?.2. Melt butter in a large stockpot over medium-high heat. Add onion, celery, black pepper, salt, and mushrooms; saut? 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute.3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.4. Add 1 ? cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add pasta and chicken; stir until blended. Divide pasta mixture between 2 (8-inch-square) glass or ceramic baking dishes coated with cooking spray.5. Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and ? cup Parmesan cheese; sprinkle evenly over pasta.6. Bake at 350? for 30 minutes or until lightly browned and bubbly. Remove casserole from oven; let stand 15 minutes.To freeze unbaked casserole: Prepare through Step 5. Cool completely in refrigerator. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (about 24 hours). Preheat oven to 350?. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350? for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes.Serving Size: Makes 12 1-1/3 cup servings (6 servings per casserole)Number of Servings: 12Recipe submitted by SparkPeople user CONTESSA3205.

The nutritional information for Cooking Light Chicken Tetrazzini is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 473.0

• Total Fat: 17.4 g
• Cholesterol: 65.9 mg
• Sodium: 1,340.0 mg
• Total Carbs: 41.0 g
• Dietary Fiber: 2.9 g
• Protein: 35.0 g

Cooking Light Chicken Tetrazzini is Italian cuisine.