Chicken Tetrazzini

I had leftover chicken to use up as well as some mushrooms so I decided to make Chicken Tetrazzini. When looking on the web to find recipe ideas, I noticed that all the recipes called for loads of butter and whole milk or cream. I love creamy rich food but I try to make things a bit healthier when cooking at home. I remembered my mother in law made a delicious cream sauce for the Gemelli with Turkey Italian Sausage and Roasted Vegetables, using low fat evaporated milk. I decided to use that same sauce for this recipe. It turned out creamy and delicious without being greasy and really rich. We all, kids included, really liked this dish.

Chicken Tetrazzini:
Recipe and photos by For the Love of
  • 5-6 oz whole wheat spaghetti noodles, cooked per instructions
  • 2 cups of leftover chicken, chopped
  • 3/4 cup of frozen peas, thawed
  • 1/2 tbsp butter
  • 1/2 tsp olive oil
  • 8 oz button mushrooms, sliced
  • 1 shallot, sliced
  • 2 cloves of garlic, minced
  • 1 12 oz can of low fat evaporated milk
  • 3-4 tbsp Parmesan cheese, shredded
  • 1/4 tsp fresh nutmeg, grated
  • Sea salt and freshly cracked pepper, to taste
  • 2-3 tsp cornstarch
  • 2 tbsp fresh parsley, chopped
  • 3-4 tbsp Italian flavored panko crumbs

Prepare the noodles per instructions. Preheat the oven to 350 degrees. Coat a baking dish with cooking spray.

Heat the butter and olive oil in a large skillet over medium high heat. Add the mushrooms and sauté for 3-4 minutes; add the shallots and minced garlic and sauté, stirring frequently, for 1-2 minutes. Remove the mushroom mixture to a bowl and return the skillet to the stove. Add all but 1/4 cup of evaporated milk to the skillet along with the Parmesan cheese and nutmeg, cook, stirring constantly, until the Parmesan melts and the sauce gently boils. Mix the remaining 1/4 cup of evaporated milk with the cornstarch and mix thoroughly then add to the gently boiling sauce, mix well then remove from the heat. Season the mixture with sea salt and freshly cracked pepper, taste and add more seasonings or Parmesan if desired. Add the cooked spaghetti, chopped chicken, peas, parsley and mushroom mixture to the sauce and mix well. Pour the mixture into the prepared baking dish. Sprinkle the top with the panko crumbs.

Place the baking dish into the oven, uncovered, and bake for 15 minutes. Remove from the oven and serve. Enjoy.

Click here for a printable version of this recipe – For the Love of

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