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Chicken Tetrazzini Casserole

April 12, 2018 by DanicasDaily 13 Comments

I dug deep into the archives back to 2010 for this week’s #FlashbackFriday. I am so excited this Chicken Tetrazzini Casserole is only 6 WWFreestyle Smartpoints for 1/6th of the casserole. I will be making this one again soon.

Happy Tuesday everyone!  This morning I decided to be nice and whip up breakfast for The Husband before putting together a fantastic Chicken Tetrazzini Casserole.  I guess I have missed cooking so much that after breakfast, I just kept on cooking

1 egg plus 1 egg white, sea salt, black pepper, hot sauce, scrambled & “fried” in nonstick spray (2 points+)

2 Slices Trader Joe’s Uncured Applewood Bacon (4 points+)

1 slice Nature’s Pride 100% Whole Wheat with 2 tsp Whipped Butter (3 points+)

Weight Watchers Breakfast

Then, I figured why have hashbrowns or juice when I can have an entire orange for 0 points+!

Orange Sections

He rewarded me later by making lunch (complete with dessert) and snapping the pictures too

Annie’s Organic Shells & White Cheddar ~ I am sad to say my FAVORITE mac n cheese went up by 2 points+ from 5 to 7.  I’ll still eat it though because I love it!

Shells n White Cheddar

Complete with a zero point banana to make it super filling.

Banana

Dessert he dropped off in 3 “fly by” trips on my computer as I worked on catching up on emails.  (3 points+)

Dove Caramel

One of my favorite magazines ever is Clean Eating Magazine.  I love the menus, the recipes, but, more importantly, their pictures!  Seriously, their photos make me want to make everything in each issue.  I have been wanting to make the Chicken Tetrazzini Casserole ever since I saw it and decided today was the perfect day.

I adapted the recipe for what I had on hand and added a few flavor enhancers.  Here is my take on their recipe.

CHICKEN TETRAZZINI CASSEROLE (print it!)

IMG_3966

INGREDIENTS

  • 1/2 lb whole wheat rotini pasta
  • 1 Tbsp Olive Oil
  • 6 oz Cremini Mushrooms, sliced, about 2 cups
  • 1 small onion, diced
  • 2 carrots, peeled and thinly sliced
  • 2 cloves garlic, minced
  • 1/2 tsp sea salt & 1/4 tsp freshly ground black pepper, to taste
  • 2 cups chicken broth
  • 6 oz 2% greek yogurt
  • 3 Tbsp finely chopped parsley
  • 1/3 cup parmesan cheese, grated
  • 1 Tbsp fresh thyme, chopped (about 3 sprigs)
  • 1/2 tsp lemon zest
  • 1 Tbsp lemon juice
  • 1 tsp crushed red pepper flakes
  • 5 oz chicken breast, cooked and chopped
  • 1 cup frozen peas, thawed
  • 1/4 cup sliced, roasted almonds

INSTRUCTIONS

  1. Preheat oven to 400.  Spray a 2 quart casserole or baking dish with nonstick spray and set aside.
  2. Cook pasta according to package making sure you season the water.  Drain and set aside.
  3. Heat oil in a large skillet over medium high heat.  Add mushrooms, onion, garlic and carrot and cook for 1 minute.  Add sea salt and black pepper and cook until the mushrooms are browned and carrot has softened, about 4 minutes.  Add broth and bring to a oil.  Reduce heat and simmer for 5 minutes.  Transfer 3/4’s of the broth and 1/2 of the veggie mixture to a blender and puree until smooth.  Add Greek yogurt, parsley, thyme, 1/2 the parmesan, lemon zest, crushed red pepper flakes and lemon juice.  Pulse until mixed.  Return the puree mixture to the skillet and toss with pasta, peas and chicken.
  4. Transfer mixture to prepared casserole dish and top with remaining parmesan and almonds.  Bake until sauce is bubbling and top is golden brown, about 20 to 25 minutes.

Makes 6 1 1/2 cup servings, 6 WWFreestyle Smartpoints, 7 points+ each

Nutritional information per serving for all ingredients:

image

STEP-BY-STEP

Measure out your pasta and cook according to packaged directions.  I measured out 1/2 a lb (8 oz) of Barilla Multi-Grain Rigatoni Pasta on my favorite scale!

Eat Right Precision Pro Scale

Chopped my veggies while it cooked.

Chicken Tetrazzini Veggies

Saute your veggies with sea salt, black pepper and olive oil over medium high heat for about 5 minutes.

Saute

Realized that you are 100% out of ALL chicken broth (homemade and canned).  I love Better Than Bouillon for times like this.

What to do when you have no chicken broth

Just add 2 teaspoons to hot water and tadah ~ 2 cups of chicken broth.

Chicken Broth Substitutes

Add broth to your veggie mix, bring to a boil, reduce heat and simmer for 5 minutes.

Chicken Broth

The original recipe calls for Tarragon, but, I didn’t have anything but “thyme”. 😀

Aromatics

While my veggies boiled in broth, I prepped everything I needed to make up my “homemade cream of mushroom soup” (that’s what the mixture seemed like to me when it was done.)

Chobani

Add 3/4 of your broth and 1/2 your veggies ~ Puree. Then, add your herbs, lemon zest, parmesan, crushed red pepper flakes, greek yogurt and lemon juice.  Pulse to mix.

homemade condensed mushroom soup

Add your pureed mixed to the veggie broth mix.

thickener

Stir in your pasta, chicken and peas.

green peas

Pour into your prepared casserole dish.

chicken pasta casserole

Top with your remaining parmesan and almond slices.  Bake at 400 for 20-25 minutes or until bubbling and browned.

almond chicken pasta

I used a 7 x 11 square baking dish because it is easier to portion out into 6 servings.  If you use a casserole dish, just scoop out 1 1/2 cups of this delicious comfort food casserole.

I loved it ~ it reminds me of chicken pot pie, but as pasta.  Creamy, decadent, herby with a little sweetness from the peas and a nice, nutty crunch from the almonds.

Clean Eating Chicken Tetrazzini

I chopped up a Parsnip and a few carrots tossed with 1 Tbsp Olive oil and sea salt to roast along side the casserole.  When they came out of the oven, I topped them with 1 Tbsp melted Trader Joe’s Raw Honey (2 points+)  Next time, I am adding cinnamon too – delicious!

Roasted root vegetables

Perfect for the pouring down rainy day we have had!

comfort foods

I still have a few points left for dessert and I just realized I am lacking in some dairy.  I may have to whip up a Banana Frozen Yogurt Sundae   with some Chobani for good measure.  I honestly cannot believe I didn’t realize Banana “Ice Cream” is 0 points+ now!

Q’s:

What are all of you making for New Year’s Eve?  I would LOVE some new ideas.

The Husband pretty much decided we needed to have Nacho-riffic Nachos LOL.  I am craving stuffed mushrooms so that may be in the mix too.

Night all!

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Filed Under: Recipes Tagged With: Chicken, Pasta

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Comments

  1. 1

    Lauren says

    December 29, 2010 at 4:35 am

    Mmm, what a great recipe! I love the addition of the almonds.

    Reply
  2. 2

    andrea says

    December 29, 2010 at 6:39 am

    I always go out to eat for NYE. I think I’m leaning towards an Italian restaurant this year.

    Reply
  3. 3

    Melissa @ TryingToHeal says

    December 29, 2010 at 7:50 am

    wow, that recipe looks awesome! i’ve read clean eating mag a few times but i find it too expensive…no?

    this new years i’ll just be with the kitty so no recipes being made…but if i were at home it would a feast of japanese food!!! nom nom!

    Reply
  4. 4

    renee@mykitchenadventures says

    December 29, 2010 at 9:03 am

    Oh my…this looks sooo good. Going to have to give it a try sometime. Esp if I have some leftover roasted chicken breast to use up!

    Reply
  5. 5

    renee@mykitchenadventures says

    December 29, 2010 at 9:04 am

    oh and I have a GREAT ww recipe for stuffed mushrooms for you! One point per mushroom!!

    http://mykitchenadventures1.blogspot.com/2010/11/stuffed-mushrooms.html

    Reply
  6. 6

    Joanne says

    December 29, 2010 at 9:16 am

    Great pasta dish. I like it.

    Reply
  7. 7

    Carbzilla says

    December 29, 2010 at 9:36 am

    That looks so delicious! I’ve learned that a cup and a half per serving doesn’t sound like much but can be really satisfying, especially with some extra veggies. The almonds are perplexing but I guess I would try it with them before I left them out.

    Reply
  8. 8

    Roz says

    December 29, 2010 at 9:50 am

    That recipe looks STELLAR!!! I may tweak it and add some leftover turkey instead of the chicken! LOVE the almond addition too. Thanks for sharing, have a great day!!!

    Reply
  9. 9

    janetha @ meals and moves says

    December 29, 2010 at 3:41 pm

    what a great way to use chobani. i love it! i will have to make this and put my mushrooms on the side 😉 love you!

    Reply
  10. 10

    Melissa says

    December 30, 2010 at 3:04 pm

    Casserole looks great, i love their recipes.

    Trying to figure out what to sub instead of peas, Dan hates peas with a firey passion. In fact, he hates lots of veggies. I will keep the shrooms in, I love those and he can pick them out.

    Reply
  11. 11

    DanicasDaily says

    January 1, 2011 at 6:50 pm

    Hi Melissa,

    What about corn or maybe lima beans or edamame or double the carrots or bell pepper? Not sure, but, those are a few ideas that come to mind 🙂

    Danica

    Reply

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About Danica

Whether she’s enjoying a dish at a local restaurant or whipping up a crowd-pleasing, nutritious meal at home, Danica has a passion for all things food. She believes in and follows the Weight Watchers principle of “all things in moderation” and chronicles her culinary adventures here. Besides sharing her daily eats and tasty, nutritious recipes, Danica connects others seeking a healthier lifestyle on her site and shares her travel adventures around the world.

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