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Home Ground Chicken Recipes

Easy and Healthy Chicken Tetrazzini 

in Ground Chicken Recipes
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Easy And Healthy Chicken Tetrazzini Served On The Table

Picture of Easy and Healthy Chicken Tetrazzini ready to serve.

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I’ve been craving wicked amounts of comfort food lately, like this Chicken Tetrazzini. Despite this urge for comfort food, I’ve managed to find ways to get that comforting sort of food without necessarily breaking the diet bank to do it. It’s comforting to step on the scale in the morning and see it a good pound down from the previous day, and I attribute that to two things:

  • Eating cleaner and healthier (and tracking things I eat religiously), and
  • Hopping back into exercise

So lately, we’ve had stuff like chicken tetrazzini to make me feel like I’m getting that comfort food that I want, and I have cookbooks that help me make these recipes healthier.

The chicken tetrazzini recipe I grew up with uses not only full-fat condensed soups, it also uses a large amount of butter, sour cream, and cream cheese. All of those are a recipe for diet disaster. But this recipe is super easy, and it has the same taste as that tetrazzini that my family makes without all of the fat and calories that come with it. It’s just as filling, too.

It’s modified from a recipe I found in a cookbook. It’s listed in the book as “turkey tetrazzini casserole,” and while it looks good on its own, I modified it a bit:

  • More pasta
  • Chicken instead of turkey
  • Unsweetened flax milk instead of 1%
  • Parmesan cheese instead of Romano
  • No butter

Want to know how to make this recipe? Of course, you do.

Easy And Healthy Chicken Tetrazzini Served On The Table

Easy and Healthy Chicken Tetrazzini

Eleanor CraigEleanor Craig
This modified Chicken Tetrazzini recipe is more filling while still making it easy for those watching their waistlines to get their comfort food fix.
5 from 1 vote
Print Recipe Share by Email Pin Recipe Share on Facebook
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine American
Servings 8 people
Calories 403 kcal

Ingredients
 
 

  • Bunch Of Spaghetti Isolated On White1 pound spaghetti
  • Canola Oil1 tablespoon Canola oil
  • Chicken Mince1 pound ground chicken (minced chicken) - chicken breasts
  • Wooden Bowl Of Salt1 pinch salt - to taste
  • Ground Black Pepper Pile, Paths, Top1 pinch ground black pepper - to taste
  •  
    2 cans condensed cream of mushroom soup - reduced-fat
  • Decanter Of Milk1 cup milk - I used unsweetened flax milk
  • Parmesan Cheese⅓ cup Parmesan cheese
  • Dried Garlic½ teaspoon garlic powder
  • Ground Cumin½ teaspoon ground cumin
  • Ground Black Pepper Pile, Paths, Top¼ teaspoon ground black pepper
  • Top View Of Bowl Full Of Breadcrumbs¼ cup bread crumbs - dried

Instructions
 

  • Preheat the oven to 375°F. Spray a 9×13 baking dish with nonstick spray.
  • Cook spaghetti according to package directions, then drain and set aside.
  • While spaghetti is cooking, add oil to a medium-sized skillet. Turn the burner to medium-high heat and heat oil until it starts to shimmer, then add chicken to the pan and season with salt and pepper. Cook chicken, stirring periodically, until chicken is no longer pink.
  • In a large bowl, add the soup, milk, cheese, spices, cooked chicken, and spaghetti. Stir thoroughly to combine. Pour the mixture into your prepared baking dish, then top with the bread crumbs.
  • Bake for 15-20 minutes, or until the top is golden. Serve hot. Enjoy!

Notes

To make this recipe gluten-free, substitute gluten-free noodles, eliminate the bread crumbs, and make sure the condensed soup is also free of gluten. And if you’ve got problems digesting dairy, try nutritional yeast instead of parmesan cheese in addition to dairy-free milk and condensed soup.

Nutrition

Calories: 403kcalCarbohydrates: 51gProtein: 24gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 59mgSodium: 686mgPotassium: 580mgFiber: 2gSugar: 3gVitamin A: 84IUVitamin C: 0.01mgCalcium: 113mgIron: 2mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
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