Chicken Tetrazzini
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti with chicken breast, broccoli, mushrooms, and a creamy sauce flavored with white wine and nutmeg, baked with parmesan and almond topping. A classic comfort casserole.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 12 oz dry wheat spaghetti
- 2 cups fresh broccoli florets
- 3 tablespoons light butter (I use Land O’Lakes light butter)
- 8 oz sliced white mushrooms
- 2 scallions (sliced)
- 3 garlic cloves (minced)
- 1/3 cup flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1/8 teaspoon nutmeg
- 1 (14.5 oz) can reduced sodium fat free chicken broth
- 1 ¾ cups fat free half and half
- 16 oz cooked boneless skinless chicken breast (chopped)
- 3 tablespoons dry sherry or white wine
- 1 ½ oz freshly grated Parmesan cheese (divided)
- 3 tablespoons sliced almonds
- 1 tablespoon chopped fresh parsley
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 492mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 614mg
- Calcium
- 133mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 492MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.