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I always think of my mother when I see a recipe for Chicken Tetrazzini. However, I made a few changes to make it healthier and with fewer calories. Hope you like this.
1 Can Cream of Mushroom Soup
1/2 cup milk
1 small onion, finely chopped
1/4 cup grated parmesan cheese
1/4 cup sour cream
1 1/2 cups cubed chicken or turkey (I use lemon pepper chicken from deli)
1/2 cup celery, chopped into pieces
1 1/2 cups very thin spaghetti
OPTIONAL: olives, extra cheese
Saute onion and celery in vegetable oil or olive oil.
Add soup, milk, cheese and sour cream.
Then, add cooked spaghetti. Toss to coat.
Spoon into 1 1/2 quart casserole dish.
Bake at 375 degrees F. for 30 minutes.
You can serve this with extra sliced chicken, if desired. I think for the casserole, a balance of dark and white meat is best for flavor.
Francine Larson:
Co-Author of Character Keys to a Bright Future.
She is currently writing for The Pasco Shopper (Fl.) and The Highlands at Scotland Yards. Also writes poetry and short stories.She has a new personal web site:http://thedragonflylady.com/
Disclaimer: All information on this site is provided for informational purposes only! By no means is any
information presented herein intended to substitute for the advice provided to you by any health care or other professional
or organization.
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