Chicken Tetrazzini Casserole

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+)

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

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!

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

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

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!)

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:

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!

Chopped my veggies while it cooked.

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

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

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

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

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

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.)

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.

Add your pureed mixed to the veggie broth mix.

Stir in your pasta, chicken and peas.

Pour into your prepared casserole dish.

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

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.

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!

Perfect for the pouring down rainy day we have had!

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!