Chicken Tetrazzini
With our Recipe Makeover, find out how you can save calories and fat when preparing this old favorite.
Per serving, listed at 8 servings: 315 calories and 1.8g fat.
Saves, listed at 8 servings: 43 calories and 7.1g fat.
Preparation Time: 15 mins
Cooking Time: 45 mins
Extra Time: 10 mins
(for pre-baking onion rings, if desired)
Yield: 8 x 1-cup servings
About this Recipe Makeover
This traditional recipe started out high in calories and fat, and large in portion size. To trim down, the portion size was reduced (note: the original, traditional recipe was listed as 4 servings, which equaled 2 cups per serving).
Next, high fat ingredients were replaced with low, such as low-fat soup, fat-free milk, and homemade breaded onion topping. To add a little extra richness, fat-free sour cream was added.
Ingredients Show Makeover Show Traditional
- 4 cup elbow macaroni, regular or whole-wheat, dry
- 1 can (10.8 oz) low-fat condensed cream of chicken soup (such as Campbell's 98% Fat-Free)
- 1/4 cup fat-free sour cream (optional)
- 1 can (12.5 oz) chicken (or boneless, skinless chicken breast)
- 1 can (12 fl. oz) fat-free evaporated milk
- 2 rounded Tbsp bread crumbs
- 1/2 egg white
- 1 cup chopped onions
- 4 cup elbow macaroni, dry
- 1 can (10.8 oz) condensed cream of chicken soup
- 1 can (12.5 oz) chicken
- 2 cup milk (3.25%)
- 1 cup French's fried onions
Directions:
Cook macaroni noodles in water, as directed.
In a casserole dish, combine cooked macaroni, soup, sour cream, chicken, and milk. Spread evenly around casserole dish.
In a bowl, mix together bread crumbs and egg white. Add onions and mix to coat with mixture (** see cooking tips).
Sprinkle breaded onions over top of casserole. Bake at 350ºF for 30 minutes, or until boiling at the edges.
Variations:
Prior to baking, add in frozen peas or other vegetables, and/or lightly sprinkle with Parmesan or low-fat shredded cheese.
Replace evaporated milk with low-fat milk, if desired.
Serving suggestions are not included in the nutritional analysis.
Tips:
** For crispier onion rings, place egg-breaded onion rings on a sheet pan, lightly spray with cooking spray. Bake in preheated 350ºF oven for 10 to 15 minutes. Then place them on top of casserole and continue baking the complete dish.