need help w/ tetrazini

[JennyAnne]

I've tried to make my mom's turkey tetrazini twice, with terrible results. I can't get it creamy like hers unless I use a lot of butter and half & half. Does anyone have a lower fat version they would share? Thanks

[Grace]

Hi JennyAnne!

This is the first CL recipe I ever made, and it was the one that hooked me on the magazine for life! It's also the first meal I made for my (now) husband when we were dating, and I also hooked HIM for life!!! :D We still love this recipe. It's no fail. Enjoy.

CookWare(tm) from Cooking Light(r)

Chicken Tetrazzini

SOURCE: Cooking Light YEAR: July/Aug 1991 PAGE: 70

INGREDIENTS FOR 6 SERVINGS:
1 Tblsp. margarine
3 cups presliced fresh mushrooms
1/3 cup minced onion
1/2 cup all purpose flour
2-1/3 cups canned no-salt-added chicken broth
2 cups skim milk
1/4 cup reduced fat cream cheese
1/4 cup grated Parmesan cheese, divided
1/4 cup sherry
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
1 (2 ounce) jar diced pimiento, drained
1 (7 ounce) package spaghetti, uncooked
2 cups chopped cooked chicken breast (about 3/4 pound boneless skinless)

INSTRUCTIONS:
Melt margarine in a large saucepan over medium heat; add mushrooms and onion, and suate 7 minutes or until liquid evaporates.

Stir in all purpose flour. Gradually add chicken broth, skim milk, and cream cheese; bring to a boil and cook 5 minutes, stirring constantly. Remove from heat, stir in 2 Tblsp. Parmesan cheese and next 5 ingredients. Set aside.

Break spaghetti into 4 inch pieces. Cook according to package directions. Drain well.

Stir spaghetti and chicken into mushroom mixture. Spoon mixture into a deep 3 quart casserole coated with cooking spray. Sprinkle with remaining 2 Tblsp. Parmesan cheese.

Cover casserole and bake at 350 degrees for 20 minutes. Bake, uncovered, 10 minutes. Let stand 5 minutes before serving.

Yield: 6 (1-1/3 cup) servings

NUTRITIONAL INFORMATION:
Calories 339 / Fat 7.1 / sodium 417

[buddie]

this is the recipe my mom always uses and is it ever good!

Chicken Tetrazzini
> 12 oz spaghetti cooked
> 1/4 cup of butter
> 3 tbsp flour
> 3 chicken boullion (6-8 small ones) in 2 1/2 cups water
> 3/4 cup half and half
> 1/3 cup sherry
> 1 tbsp fresh parsley
> 1tsp seasoning salt
> 1/4 tsp nutmeg
> dash of pepper
> 2 poached chicken breast, shreddred
> 1/2 cup of parmasan

in large pot melt butter, stir in flour and broth stir till thick then add half and half, sherry, parsley, salt, nutmeg, pepper, add chicken and noodles then parmenson on top.

Bake at 350 for 40 minutes