Chicken Tetrazzini
A classic chicken and vermicelli dish. Chicken, mushrooms and noodles in a sauce that's simply loaded with Parmesan cheese. Absolutely mouth-watering!
8 oz uncooked vermicelli
2 teaspoons butter
8 oz sliced fresh mushrooms
1/4 cup chopped green onions
1 can reduced sodium chicken broth
1 cup low-fat milk
2 tablespoons dry sherry
1/4 cup all-purpose flour
Salt and white pepper to taste
1/4 teaspoon ground nutmeg
2 oz chopped pimiento, drained
4 tablespoons grated Parmesan cheese
1/2 cup sour cream
2 cups cooked boneless skinless chicken breasts
Cut the chicken into bite-sized pieces. Preheat oven to 350 deg. F. Cook the vermicelli according to the instructions on the packet, without adding any salt. Drain and set aside.
Melt the butter in a large nonstick pan over a moderate heat. Add mushrooms and onions. Cook and stir until the onions are tender. Add chicken broth, 1/2 cup milk and sherry to the onion mixture. Pour the remaining milk into a small, air-tight jar. Add flour, salt, nutmeg and pepper to the jar. Shake well. Slowly pour in the flour mixture into the non-stick pan and bring to the boil. Cook for a minute and then reduce heat. Stir in the pimiento and half of the Parmesan cheese. Blend in the sour cream. Add the chicken and noodles and mix well.
Lightly coat the inside of a casserole with nonstick cooking spray. Spread the noodle mixture evenly into the prepared casserole. Sprinkle the remaining Parmesan cheese on top. Bake for 30 minutes or until the top is slightly browned. Let cool slightly before serving.
Instead of vermicelli, you can use any other thin noodles for this dish.