Monday, September 19, 2011

Chicken Tetrazinni Casserole


Serves 6

8 oz uncooked spaghetti
1 pound cooked chicken breast, (I used a store bought rotisserie chicken)
2 10&3/4 oz cans condensed cream of mushroom soup, reduced-fat
1 cup low-fat milk
2 2/3 oz romano cheese, grated (I used cubed mozzarella)
1 cup frozen peas
1/2 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp black pepper, freshly ground
1/2 cup dried bread crumbs
2 Tbsp light butter, unsalted, melted

1. Preheat the oven to 375ºF. Spray a 7 x 11-inch baking dish with nonstick spray. Cook the spaghetti according to package directions. Drain and keep warm.

2. Combine the turkey, soup, milk, cheese, peas, garlic powder, cumin, and pepper in a large bowl; add the spaghetti and toss well. Transfer to the baking dish.

3. Combine the bread crumbs and butter in a small bowl. Sprinkle over the spaghetti mixture and bake until the top is golden, 20–25 minutes.


Served with steamed broccoli.

Results: This was certainly not pretty to look at, but it was actually really good. Even the leftovers were delicious! Both boys scowled at their plates when I set it in front of them, but hunger finally got the better of Henry and he tried it. Good thing, because he actually liked it and finished everything on his plate! Steven never succumbed.

I added peas to the list of ingredients. I forgot to add mine in, and the dish would have been much prettier with them.

This recipe was intended as a way to use leftover turkey from the holidays. I'll have to remember that!

I meant to add peas and sliced mushrooms to this casserole, and forgot. Taste-wise, the recipe didn't need anything more, but the green peas really would have improved the presentation.

Recipe from Weight Watchers

No comments:

Post a Comment