Chicken Tetrazzini
Recipe type: Entrees
Prep time: 
Cook time: 
Total time: 
Serves: 2
A simple casserole perfect for a weekday meal. Quick to Prepare (under 30 minutes); Good Source of Calcium; High Fiber.
  • 2 teaspoon unsalted butter
  • 2 celery stalks, diced
  • 2 scallions, thinly sliced
  • 1 tablespoons all-purpose flour
  • 1 cup skim milk
  • ⅓ cup shredded reduced fat cheddar cheese
  • 1 cup cooked skinless chicken breast
  • 1 cup cooked elbow macaroni
  • ½ cup frozen green peas
  • 7 fat-free saltine crackers, crumbled
  1. Preheat oven to 350 F.
  2. In a large non stick saucepan, melt butter. Add celery and scallions; cook, stirring as needed, until softened, about 4 minutes.
  3. Add the flour and cook, stirring constantly, until lightly browned, about 1 minute.
  4. Stir in the milk and cook, stirring constantly, until the mixture boils and thickens, about 3 minutes.
  5. Add the cheese, stir until melted.
  6. Stir in the chicken, macaroni and peas; cook, stirring as needed until heated through and the peas are thawed, about 3 minutes.
  7. Transfer to a 1½-quart casserole; top with cracker crumbs.
  8. Bake until the crumbs are lightly browned, about 10 minutes.
Nutrition Information
Calories: 563 Fat: 10g Saturated fat: 3g Unsaturated fat: 2g Carbohydrates: 75g Sodium: 387mg Fiber: 5g Protein: 42g
Recipe by Defeat Diabetes Foundation at