Main dishes

Made-Over Chicken Tetrazzini

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kraft

Named for an opera star, Chicken Tetrazzini hits a high note with its cheesy, savory sauce. Our version is a better-for-you choice with all the flavor of the original.

time

prep:

25 min

total:

50 min

servings

total:

6 servings

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What You Need

1/2

lb. spaghetti, uncooked

lb. boneless skinless chicken breasts, cut into bite-size pieces

red pepper, chopped

cups sliced fresh mushrooms

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

1/4

cup flour

can (14 oz.) fat-free reduced-sodium chicken broth

Tbsp. KRAFT Grated Parmesan Cheese, divided

1/2

cup KRAFT 2% Milk Shredded Mozzarella Cheese

Make It

HEAT oven to 350°F.

COOK spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, cook chicken and vegetables in large nonstick skillet 5 min. or until chicken is no longer pink. Remove from skillet; set aside.

BRING Neufchatel, flour and broth to boil in same skillet, whisking constantly; simmer on medium-low heat 5 min., stirring frequently.

DRAIN spaghetti; return to saucepan. Add Neufchatel sauce, chicken mixture and 2 Tbsp. Parmesan; mix well. Spoon into 2-qt. casserole sprayed with cooking spray; cover.

BAKE 25 min. Top with mozzarella and remaining Parmesan; bake, uncovered, 2 min. or until mozzarella is melted.

Kraft Kitchens Tips

Makeover Savings

Save 7g of fat per serving when compared to a traditional tetrazzini by preparing this delicious version with boneless skinless chicken breasts, KRAFT 2% Milk Shredded Mozzarella Cheese, PHILADELPHIA Neufchatel Cheese and fat-free reduced-sodium chicken broth. And as a bonus, these changes will result in a savings of 30 calories per serving.

Variation

Substitute 1-1/2 cups chopped leftover cooked turkey for the chicken, adding it to the cooked spaghetti along with the vegetables.

Cooking Know-How

If you break the spaghetti in half before cooking it makes serving the dish easier.

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Kelly54935

posted:5/3/2012

This has got to be one of my favorite recipes. I make it all the time. Instead of using chicken broth I make it using chicken base from the Amish, which I always use when a recipe calls for chicken broth. Way more flavorful but also a lot more sodium.

cherlovestennis

posted:4/25/2012

Like many other reviewers said, this recipe is very bland. I thought by using genuine, imported Parmesan cheese and adding some chopped onion it would have some taste, but it was really disappointing. And putting the mozzarella on top does no good whatsoever....you couldn't even taste it. Will not make again.

Alexias

posted:3/7/2012

This recipe was very bland. If I made this again I would make some serious changes. The meat and sauce had no flavor whatsoever.

FatCatMama

posted:1/23/2012

This was good. I added some seasonings (pepper,garlic and onion powder) to the chicken as well as some chopped onion. I also added some black pepper and garlic powder to the sauce. Overall it was good and the whole family liked it. I still think it needed a little something so next time I make it I will add garlic to the chicken mixture and a little white wine to the sauce.

runtt

posted:1/21/2012

fantastic. Big hit with the family.

mrsfite

posted:1/12/2012

This was amazing. My very picky husband even took the leftovers to work and said it was even better day 2.

Houndrnr

posted:4/27/2011

Loved it! and works well with Spaghetti Squash too.

shellbird79

posted:1/30/2011

I added onions to the veggie mix and used whole wheat pasta. Very tasty!

cgsteinke

posted:1/13/2011

My fam all liked it but I thought it was a bit bland. I will add some zing next time, maybe garlic and onions.

CINDY97

posted:1/12/2011

left out mushrooms, used cream cheese, added chopped onion, chopped bell pepper, and minced garlic also added basil, sea salt, and oregano, it was fabulous will make again.