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Chicken Tetrazzini

Chicken Tetrazzini

WebMD Recipe from EatingWell.com

This retro dish will please kids and adults alike.

Ingredients
Prep: 20 minutes | Cook: 55 minutes | Total Time: 1 hour 15 minutes
  • 6 ounces
    fettuccine, preferably spinach
  • 2 teaspoons
    canola oil
  • leeks, white parts only, washed and finely chopped (1 1/2 cups)
  • 6 ounces
    button mushrooms, quartered
  • 1 teaspoon
    chopped fresh rosemary, divided
  • 3 tablespoons
    all-purpose flour
  • 3 cups
    reduced-sodium chicken broth
  • 1/2 cup
    low-fat milk
  • 2 cups
    cubed cooked chicken breast
  • 1/3 cup
    freshly grated Parmesan cheese
  • 1/4 cup
    fine dry breadcrumbs
  • 1 tablespoon
    finely chopped fresh parsley
  •  
    grated zest of 1 lemon
  •  
    salt, to taste
  •  
    lemon juice, to taste
  •  
    freshly ground pepper, to taste
Instructions
  1. Preheat oven to 425°F. Coat a 3-quart baking dish with cooking spray.
  2. Cook fettuccine in boiling salted water until al dente, about 8 minutes. Drain and refresh under cold running water. Drain and set aside.
  3. Meanwhile, heat oil in a large skillet over medium heat. Add leeks and cook, stirring, until lightly browned, 6 to 8 minutes. Add mushrooms and 1/2 teaspoon rosemary; cook, stirring, until softened, about 5 minutes. Add flour and cook, stirring, for 1 minute. Add broth and milk; bring to a boil, stirring, until slightly thickened, about 4 minutes more. Remove from heat and stir in chicken. Season with lemon juice, salt and pepper.
  4. Gently mix the cooked fettuccine into chicken mixture and spoon into prepared baking dish.
  5. Combine Parmesan, breadcrumbs, lemon zest, parsley and the remaining 1/2 teaspoon rosemary in a small bowl. Season with salt and pepper. Sprinkle the mixture over the casserole.
  6. Bake casserole for 20 to 30 minutes, or until bubbling. Let stand for 5 minutes before serving.
Nutritional Information

Makes: 6 servings
  • Calories288
  • Fat6 g
    • Saturated fat2 g
  • Cholesterol45 mg
  • Carbohydrates35 mg
    • Dietary fiber3 g
  • Protein25 g
  • Sodium538 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
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