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    Chicken Tetrazzini

    This retro dish will please kids and adults alike.


    • 6 ounces fettuccine, preferably spinach
    • 2 teaspoons canola oil
    • 3 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


    Step 1
    Preheat oven to 425°F. Coat a 3-quart baking dish with cooking spray.
    Step 2
    Cook fettuccine in boiling salted water until al dente, about 8 minutes. Drain and refresh under cold running water. Drain and set aside.
    Step 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.
    Step 4
    Gently mix the cooked fettuccine into chicken mixture and spoon into prepared baking dish.
    Step 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.
    Step 6
    Bake casserole for 20 to 30 minutes, or until bubbling. Let stand for 5 minutes before serving.

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