Chicken Tetrazzini Casserole

By Amanda26

Ingredients

• 1/2 lb whole wheat or farro short pasta (rigatoni, penne; 8 oz)
• 1 tbsp olive oil
• 2 cups cremini mushrooms, thinly sliced
• 1/4 cup finely diced sweet onion
• 1 medium carrot, peeled, halved lengthwise and thinly sliced (about 1/2 cup)
• 1/2 tsp sea salt
• 2 cups low-fat, low-sodium chicken broth
• 1/3 cup low-fat sour cream
• 3 tbsp finely chopped freshly parsley
• 1/3 cup Parmigiano-Reggiano cheese, finely grated, divided
• 2 tsp finely chopped fresh tarragon
• 1/2 tsp finely grated lemon zest
• 1 tbsp fresh lemon juice
• 1 cup roasted chicken breast, torn into bite-size pieces
• 3/4 cup frozen peas, thawed
• 1/4 cup roughly chopped raw almonds

Details

Servings 6

Preparation

Step 1

Preheat oven to 400 F. Lightly mist an 11-cup (2.6L) casserole dish with cooking spray; set aside.

Cook pasta to al dente, drain, rinse under cold running water and drain again; set aside.

Meanwhile, heat oil in a large nonstick skillet over high heat. Add mushrooms, onion and carrot and cook, stirring, for 1 minute. Add salt and continue to cook, stirring, until mushrooms are golden brown and carrot has softened, about 4 minutes. Add broth, bring to a boil, reduce heat to medium and simmer gently until carrot is tender, about 5 minutes. Transfer three-quarters of broth and half of vegetable mixture to a blender and puree until smooth. Add sour cream, parsley, half of cheese, tarragon, lemon zest and juice and pulse blender until mixed. Return pureed mixture to skillet and toss with pasta, chicken and peas. Transfer mixture to prepared casserole dish, and sprinkle remaining half of cheese and almonds over top. bake until sauce is bubbling and top is golden brown, about 20-25 minutes.