Ham and Chicken Tetrazzini
Cooking Light, Five Star Recipes
Ham and Chicken Tetrazzini
Cooking Light, Five Star Recipes
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1 (7 ounce) package spaghetti, uncooked 1 tablespoon reduced calorie margarine 1 cup sliced fresh mushrooms 1 cup chopped onion 1 cup chopped green pepper 2 cloves garlic, minced 1/4 cup all purpose flour 1/2 teaspoon poultry seasoning 1/2 teaspoon pepper 1/1 4 cups 1% low fat milk 3/4 cup (3 ounces) shredded reduced fat sharp Cheddar cheese, divided 1 1/2 cups skinned, shredded roasted chicken breast (about 5 ounces) 3/4 cup finely chopped extra lean ham (about 1/4 pound) 2/3 cup grated Parmesan cheese, divided 1/4 cup dry sherry 1 (10 3/4 ounce) can reduced fat reduced sodium cream of mushroom soup, undiluted 1 (4 ounce) jar diced pimiento, drained vegetable cooking spray 1 teaspoon paprika 2 tablespoons sliced almonds Directions: Cook spaghetti according to package directions, omitting salt and fat; drain well. rinse under cold running water; drain well, and set aside. Melt margarine in a large nonstick skillet over medium high heat. Add mushrooms and next 3 ingredients; sauté 4 minutes or until tender. Stir in flour, poultry seasoning, and 1/2 teaspoon pepper; cook, stirring constantly, 30 seconds. Gradually add milk, and cook, stirring constantly, 1 1/2 minutes or until thickened. Remove from heat, and stir in 1/4 cup Cheddar cheese, stirring until cheese melts. Add chicken, ham, 1/3 cup Parmesan, and next 3 ingredients; stir well. Combine spaghetti and chicken mixture in a large bowl; stir well. Spoon mixture into a 13 x 9 x 2 inch baking dish coated with cooking spray. Combine remaining 1/3 cup Parmesan cheese and paprika, and stir well. Sprinkle Parmesan cheese mixture, remaining 1/2 cup Cheddar cheese, and almonds in alternating diagonal rows across top of casserole. Bake uncovered, at 350°F for 20 minutes or until bubbly. Yield: 6 servings.
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