Description
A healthy twist on classic chicken tetrazzini with creamy mushroom soup. This dish is rich in flavor but lighter on calories.
Ingredients
- 2 cups cooked chicken breast, shredded
- 8 oz whole wheat pasta
- 1 can (10.5 oz) low-fat cream of mushroom soup
- 1 cup low-fat milk
- 1 cup mushrooms, sliced
- 1/2 cup onion, diced
- 1 clove garlic, minced
- 1/4 cup grated parmesan cheese
- 1 tbsp olive oil
- 1/2 tsp black pepper
- 1/4 tsp salt
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta according to package directions, drain.
- Heat olive oil in a pan over medium heat. Sauté onions, garlic, and mushrooms until soft.
- In a bowl, mix mushroom soup, milk, black pepper, and salt.
- Combine pasta, chicken, sautéed vegetables, and soup mixture in a baking dish.
- Sprinkle parmesan cheese on top.
- Bake for 25 minutes until bubbly and golden.
Notes
- Use rotisserie chicken for quicker prep.
- Add spinach for extra nutrients.
- Store leftovers in airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Baked
- Cuisine: American