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Lowfat Turkey/Chicken Tetrazzini

Lowfat Turkey/Chicken Tetrazzini

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Submitted by case14123

An excellent way to use up my leftover turkey. Great flavour!

YIELD

4 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

2 3E+1
TABLESPOONS ML BUTTER
¼ 59
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
ground
1 237
CUP ML CHICKEN BROTH
or 1 bouillon cube & 1 cup water
1 237
CUP ML MILK
nonfat-skimmed, evaporated
2 3E+1
TABLESPOONS ML SHERRY
7 202.3
OUNCES ML/G SPAGHETTI
package, cooked, drained
2 473
CUPS ML CHICKEN
or turkey, cooked, cubed
3 86.7
OUNCES ML/G MUSHROOMS, CANNED
can, sliced, drained
½ 118
CUP ML PARMESAN CHEESE
grated

Directions

Preheat 350℉ (180℃) oven.

In large saucepan over low heat, melt butter.

Blend in flour and seasonings.

Cook, stirring constantly until smooth and bubbly.

Remove from heat.

Stir in broth and evaporated milk.

Heat to boil, stirring constantly.

Boil and stir for one minute.

Stir in wine, cooked chicken/turkey, drained mushrooms.

Pour all into a 2 quart casserole.

Sprinkle top with cheese.

Bake uncovered, for 30 minutes or until bubbly.

Can brown by placing briefly under broiler.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 282g (9.9 oz)
Amount per Serving
Calories 504 31% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 773mg 32%
Total Carbohydrate 16g 16%
Dietary Fiber 2g 8%
Sugars g
Protein 72g
Vitamin A 8% Vitamin C 0%
Calcium 24% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 
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