I will share one that I make all the time. It's delicious. I add some cooked carrots to this recipe and I also use whole wheat spaghetti as well :)
Chicken Tetrazzini
- 1 tablespoon margarine
- 3 cups sliced fresh mushrooms
- 1/3 cup minced onion
- 1/2 cup all-purpose flour
- 2 1/3 cups no-salt-added chicken broth, undiluted (I make my own)
- 2 cups skim milk
- 1/4 cup light cream cheese, product
- 1/4 cup parmesan cheese, divided
- 1/4 cup dry sherry (- can be left out)
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1 (2 ounce) jar diced pimentos, drained
- 7 ounces spaghetti or 7 ounces your favorite pasta, cooked
- 2 cups chopped cooked chicken breasts (about 3/4 lb skinned, and boned.)
- 2 teaspoons margarine
Directions:
- 1Melt margarine in a large saucepan over medium heat, add muchrooms and onion, and saute until all the liquid evaporates.
- 2Stir in flour.
- 3Gradually add broth, milk, and cream cheese.
- 4Bring to a boil, and cook 5 minutes, stirring constantly.
- 5Remove from heat and stir in 2 Tbsp.
- 6of Parmesan cheese and the next 5 ingredients.
- 7Taste for sesonings it may need some salt.
- 8Stir pasta and chicken into the mushroom mixture and spoon into a deep buttered 3-quart baking dish.
- 9Sprinkle with remaining Parmesan cheese.
- 10Cover casserole and bake at 350 F for 20 minutes, then uncover and bake 10 minutes more.
- 11Let stand 5 minutes before serving.