Lighter and Healthier Chicken Tetrazzini Noodle Casserole
Description
Bring this casserole to your next gathering without worrying about the calories. You don't need to worry about the taste. The same great taste is there, but this is a much healthier version of the old recipe.
Ingredients
1 lb. whole-wheat linguine or pasta of choice
1 1/2 lb. cooked chicken breast, shredded, about 3-4 c.
16 oz. packaged sliced mushrooms, cleaned
2 1/2 c. low-sodium chicken stock/broth
1 c. 2% milk
1 c. onion, finely chopped
4 cloves garlic, minced
2/3 c. all-purpose flour
2/3 c. low fat Parmesan cheese, divided
1/2 c. dry white wine
1/3 c. low-fat cream cheese
1 T. olive oil
1 1/2 T. unsalted butter
salt, to taste
freshly ground black pepper, to taste
1/2 c. toasted almonds, for garnish, optional
garnish with chopped parsley, if desired
Directions
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Preheat oven to 375 degrees. Spray 9x13 inch baking dish with cooking spray.
Bring a large pot of lightly salted water to boil; cook pasta until al dente.
In a large pan or skillet, add the olive oil over medium-high heat; swirl pan to evenly coat the bottom.
Add mushrooms to pan; saute until softened, 3-4 minutes. Add onion and garlic; cook until onion is translucent and garlic fragrant. Pour in white wine, reduce heat; cook until reduced.
In a medium saucepan, melt butter over medium heat; whisk in flour to create a roux.
Once smooth and a dark, golden color, slowly pour in milk and chicken stock, stirring continuously.
Bring sauce to a boil; reduce heat and simmer 7 minutes, or until thickened.
Remove from heat; stir in Parmesan cheese and cream cheese, salt and pepper; stir well.
Carefully pour sauce into mushrooms and onions; add pasta and shredded chicken. Toss to combine well.
Pour mixture into prepared baking dish; bake for 30-35 minutes, or until cooked through and bubbly.
Remove from oven; let rest 5 minutes.
If desired, garnish with toasted almonds and/or chopped parsley. Serve hot.
6-8 servings