Comida Kraft
Recipe Box

Made-Over Chicken Tetrazzini

Prep Time
30
min.
Total Time
50
min.
Servings

6 servings

Allow our Made-Over Chicken Tetrazzini to hit a high note with its cheesy, savory sauce. This better-for-you choice is great for weeknight dinner plans.

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What You Need

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Make It

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  • 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; cover to keep warm.
  • 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.

Makeover - How We Did It

Save 7g of fat, including 4 g sat fat, per serving when compared to a traditional tetrazzini by preparing this delicious version with boneless skinless chicken breasts, PHILADELPHIA Neufchatel Cheese, fat-free reduced-sodium chicken broth and KRAFT 2% Milk Shredded Mozzarella Cheese. And as a bonus, these changes will result in a savings of 40 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.

Servings

  • 6 servings

Healthy Living

  • Low fat
  • Low calorie
  • Low sodium
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 2-1/2 Starch
  • 3 Meat (L)

Nutrition Bonus

This low-calorie, low-sodium made-over version of a classic recipe can fit into a healthful eating plan.

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 340
Total fat 9g
Saturated fat 5g
Cholesterol 65mg
Sodium 380mg
Carbohydrate 35g
Dietary fiber 2g
Sugars 3g
Protein 28g
% Daily Value
Vitamin A 20 %DV
Vitamin C 20 %DV
Calcium 20 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I made this recipe exactly as directed, with just a couple slight changes. I made this recipe exactly as directed, with just a couple slight changes. There was about 1/2 cup liquid in the pan after cooking the veggies and chicken; I saved it and added the chicken broth to it. Why throw away flavor? Also, don't stir the flour right into the chicken broth. Mix the flour with a small amount of the cold chicken broth (to make a slurry) before you stir it into the rest of the sauce ingredients - keeps the sauce from getting lumpy. It also helps to melt the cheese into the chicken broth before adding the slurry. Finally, I used whole-grain pasta instead, as my husband is diabetic. Delicious, and not dry at all!
Date published: 2007-10-24
Rated 5 out of 5 by from My husband and I both went back for seconds! My husband and I both went back for seconds! We absolutely loved it...it was very creamy and had a great texture. I suggest adding 2 minced cloves of garlic and 1/2 of a medium onion diced to the chicken/veggie mixture, as well as salt/pepper to taste. If you like a little heat like us, we added 1/8 tsp of crushed red pepper and it was perfect. I think that without adding the extra flavor to the mixture, this recipe would be bland and just ok. We will definitely be making this again and again!
Date published: 2008-11-19
Rated 4 out of 5 by from I made a vegan version of this, using seitan (wheat meat) instead of chicken, soy cream cheese, soy... I made a vegan version of this, using seitan (wheat meat) instead of chicken, soy cream cheese, soy mozzarella, vegan parma (ground up walnuts, sea salt, and nutritional yeast), and vegetable broth, and it was amazing. It took less time to prepare and cook, and it was so rich and creamy, probably better than the real thing! And with all of the substitues, there was less fat, less calories, NO cholesterol, and full of protein. Not to mention delicious!
Date published: 2006-04-24
Rated 4 out of 5 by from Got home later than expected and didn't make it to the grocery store - used what I had already for... Got home later than expected and didn't make it to the grocery store - used what I had already for this yummy recipe...substituted bacon for the chicken that I had in the freezer (cut up into bite size pieces and fried up with peppers and mushrooms and sprinkled some garlic salt after done). You would never know that something was missing. May consider adding some fried onion and also chicken next time, but really liked the bacon in it.
Date published: 2008-11-30
Rated 5 out of 5 by from I followed the directions closely and agree with many others that this could use more seasoning. I followed the directions closely and agree with many others that this could use more seasoning. I think this recipe can be customized to agree with your taste. I especially like one writer's suggestion of trying this with ham. I also like that the recipe does not call for using a creamed soup. I think the ingredients are very healthy. I also think it could be made in a completely vegetarian style. I really enjoyed making this.
Date published: 2013-01-22
Rated 4 out of 5 by from Of course, I ALWAYS add more shredded cheese than the recipe calls for. Of course, I ALWAYS add more shredded cheese than the recipe calls for. This was very good! Creamy and rich without the high fat content of cream. Even my husband had a second helping and he is annoyingly picky. I added a half teaspoon of salt and used shredded mozzarella/provolone cheese. I think next time I will use more than one red bell pepper and maybe use small penne pasta instead of spaghetti noodles. Definitely a winner!
Date published: 2013-04-25
Rated 4 out of 5 by from I made this with a few adjustments. I made this with a few adjustments. I cooked the chicken with the pepper (left out the mushrooms) but I picked out the pepper before mixing it all up because my husband doesn't like pepper, still flavored it great and turned out really good. Also when I made the sauce I mixed in some cream of mushroom soup the last min to warm it through then put everything together and baked it, turned out great!!!! My 2 and 4yr old loved it
Date published: 2007-07-15
Rated 3 out of 5 by from I think I messed this up by baking biscuits on top because they didn't bake all the way through, but... I think I messed this up by baking biscuits on top because they didn't bake all the way through, but all in all it was still good. I didn't use fresh mushrooms- used frozen peas and carrots instead- turned out just fine. The cream cheese really adds a great spin on the dish. I'm used to using a couple cans of soup- totally like this way much better. I used the whole block of cheese by the way.
Date published: 2006-07-03
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