Lighter Chicken Tetrazzini
2-3 chicken breasts, boiled and shredded
4 cups chicken broth (to boil chicken in)
1 box of whole grain linguini or spaghetti
1 stick of unsalted butter, softened
2 cans fat free cream of chicken soup
1 1/2cup of light sour cream
1/2 cup white wine
2 cups reduced fat shredded mozzarella cheese
Salt + pepper, to taste
Preheat oven to 325 degrees and spray casserole dish with cooking spray.
Rinse chicken breasts, pat dry and season with salt and pepper. Put in pot and cover with 4 cups of chicken broth. Bring to a rapid boil, turn heat to low, cover and cook 20 minutes. Reserve a couple of tablespoons of broth for mixture.
When chicken is cooked, remove from pot and shred.
Cook and drain pasta. I used leftover chicken broth to rinse pasta. Layering flavors is everything.
Combine softened butter, soup, sour cream, chicken, reserved chicken broth and wine. Add cooked pasta and pour into casserole dish. Bake, uncovered for 30 minutes. Remove from oven and sprinkle mozzarella cheese. Bake for 15 more minutes or until brown and bubbly.
My boys went nuts over this, even asking for seconds. Can be made ahead, just bring to room temperature before baking. Serve with salad or sautéed green. So delicious!
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