Chicken Tetrazzini

Chicken Tetrazzini

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  • Prep Time


  • Total Time


  • Servings



  • ½

    lb. spaghetti, uncooked

  • 1

    lb. boneless skinless chicken breasts, cut into bite-size pieces

  • 1

    red pepper, chopped

  • 2

    C sliced fresh mushrooms

  • 4

    oz. cream cheese, cubed

  • ¼

    C flour

  • 1

    can (14 oz.) fat-free reduced-sodium chicken broth

  • 3

    T grated Parmesan cheese, divided

  • ½

    C shredded mozzarella cheese


Heat oven to 350°F. Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, cook chicken and vegetables in large nonstick skillet 5 min. or until chicken is no longer pink. Remove from skillet; set aside. Bring cream cheese, flour and broth to boil in same skillet, whisking constantly; simmer on medium-low heat 5 min., stirring frequently. Drain spaghetti; return to saucepan. Add sauce, chicken mixture and 2 T Parmesan; mix well. Spoon into 2-qt. casserole sprayed with cooking spray; cover. Bake 25 min. Top with mozzarella and remaining Parmesan; bake, uncovered, 2 min. or until mozzarella is melted.


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