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Chicken tetrazzini

Preparation time: 30 minutes
Baking time: 10–15 minutes

1 pound boneless, skinless chicken breasts
10 ounces angel hair pasta
1 can (10 3/4 ounces) condensed 98% fat-free, 30% less sodium cream of mushroom soup (such as Campbell’s Healthy Request)
1/2 can (5 3/8 ounces) condensed 98% fat-free, 30% less sodium cream of celery soup (such as Campbell’s Healthy Request)
1/2 cup fat-free sour cream
2 cups fat-free milk
1/4 teaspoon black pepper
1 can (4 ounces) sliced mushrooms, drained
Cooking spray
4 ounces finely shredded, reduced-fat Cheddar cheese
Paprika

Boil chicken in 2 quarts of water until tender and no longer pink, about 20 minutes. Drain and allow chicken to cool to the touch. Dice chicken into small pieces. Meanwhile, cook pasta according to package directions, omitting any salt. Drain and set aside. Preheat oven to 425°F. In a large bowl, whisk together the two soups, sour cream, milk, and pepper. Stir in mushrooms and diced chicken. Toss in noodles, coating evenly. Spoon into a 9″x13″ baking dish coated with cooking spray. Top evenly with cheese and sprinkle with paprika. Bake for 10–15 minutes, or until cheese is melted. Portion into 9 equal servings.

Unbaked, this recipe freezes well; it can be divided into 2 smaller baking dishes. Thaw in the refrigerator, then bake. Leftovers reheat well.

Yield: 9 servings
Serving size: 1/9 of recipe

Nutrition Facts

Per Serving:
  Calories: 274
  Carbohydrate: 33 g
  Protein: 22g
  Fat: 6 g
  Saturated fat: 3 g
  Sodium: 366 mg
  Fiber: 2 g
 
  Exchanges per serving: 2 starch, 2 lean meat
  Carbohydrate choices: 2 1/2

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