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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 8 |
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This came from Cooking Light as a Turkey Tetrazzini, but I used leftover chicken which worked well. Very creamy and yummy! This can be made ahead and refrigerated-just bake before you're ready to serve. It makes 6 very generous servings. Ingredients:
8 ounces uncooked vermicelli |
1 lb cooked chicken, chopped (your pick--breast, thighs, etc.) |
1/4 teaspoon onion powder |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
2 tablespoons dry sherry |
2 (8 ounce) packages presliced mushrooms |
1 (8 1/2 ounce) can peas |
3/4 cup skim milk |
2/3 cup fat free sour cream |
1/3 cup grated parmesan cheese |
1 (10 3/4 ounce) can reduced-fat cream of chicken soup |
cooking spray |
1/3 cup dry breadcrumbs |
2 tablespoons butter, melted |
Directions:
1. Preheat oven to 450 degrees.
2. Cook pasta (omit salt and fat).
3. Drain.
4. In a large nonstick skillet, add onion powder, sherry, and mushrooms.
5. Cover and cook until mushrooms are tender (about 4 minutes).
6. Drain off about half of the liquid.
7. In a large bowl, combine peas, milk, sour cream, cheese, and soup.
8. Add salt, pepper, pasta, chicken, and mushroom mixture to soup mixture.
9. Gently toss to combine.
10. Spoon mixture into a 13x9-inch baking dish coated with cooking spray.
11. Combine breadcrumbs and butter in a small cup, tossing to combine.
12. Sprinkle breadcrumb mixture over pasta mixture.
13. Bake at 450 derees for about 12 minutes or until bubbly and thoroughly heated.
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