I’ve had a lovely little beach getaway weekend! Something about the enormity of the ocean, the huge open skies and the horizon that stretches out as far as I can see brings me such joy and peace. But we’re here for the food, right? Let’s get to it. Previously, I’ve shared turkey tetrazzini, which is one of our favorite ways to use leftover Thanksgiving turkey. And today, we’re making a few tweaks to create this delicious healthy chicken tetrazzini. It’s lightened up but you’d hardly know it with how rich and creamy this is. And it’s still got all those classic tetrazzini flavors. This classic spaghetti casserole has tender pieces of chicken, mushrooms and pasta in a creamy sauce, made without heavy cream. It’s topped with flavored breadcrumbs and baked until bubbling and browned and crunchy on top. Comfort food all the way! (You might also love this healthy tuna noodle casserole. Or easy chicken carbonara.) But if you’re wondering, how is this lightened up? Well, we’re using skim milk and cream cheese to get the creaminess factor. There’s a little less butter and flour in the creamy sauce and less Parmesan cheese and breadcrumbs on top. But don’t worry, it’s still well covered and gets a nice brown crust on top. Cause no one wants to sacrifice that! Oh, and you can use whole wheat noodles (if you’ve got them) for some extra nutrition. Simple swaps and still all the big flavor. So let’s get cooking! I’ve got some notes and substitutions coming up below on how to make chicken tetrazzini. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes
Spaghetti: I opted for whole wheat noodles to add some fiber and nutrition to this recipe, but you can certainly use regular spaghetti. Milk: Skim milk helps lighten up this dish, but you could also use 1% or 2% milk if that’s what you keep on hand. Fat-free half and half would also work. Cream cheese: I use a ⅓ reduced fat cream cheese. You could also go with the regular full fat for some extra richness. Sherry: Either dry sherry or dry vermouth will work for this recipe. Mushrooms: I use regular white button mushrooms but you could also use cremini or baby bella mushrooms.
Also, just to note that the chicken needs to be already cooked for this recipe, so please plan accordingly. You can use a rotisserie chicken from the store or some leftover baked chicken. You can also boil 2-3 breasts and then chop those up to use in this recipe. This recipe does take a good 25 minutes to prep, but you can also make it ahead to bake off later or to freeze. This can be a great way to prep and take a casserole to a friend in need. As for finishing off the meal, any steamed vegetable would be great here – broccoli, green beans, peas, etc. You could also serve this with a side salad for something fresh. Last thing, what to do with any leftovers.
Storage Tips
- Leftover chicken tetrazzini, once cooled, can be stored in a covered container in the refrigerator for up to 3-4 days. Reheat in individual portions in the microwave.
- Or, if you want to freeze leftovers after you’ve baked it, you can do that, too. Let cool then transfer to a freezer-safe container or ziptop bag and freeze for up to 3-4 months. Let thaw in the refrigerator and then reheat in the microwave. The breadcrumb topping will have lost its crunch, but it’s still tasty. Next time you’re craving some comfort food on a chilly day, I hope you’ll give this healthy chicken tetrazzini a try. It’s sure to hit the spot. Enjoy! XO, Kathryn Chicken: The chicken needs to be already cooked for this recipe, so please plan accordingly. You can use a rotisserie chicken from the store or some leftover baked chicken. You can also boil 2-3 breasts and then chop those down to use in this recipe. Spaghetti: I opted for whole wheat noodles to add some fiber and nutrition to this recipe, but you can certainly use regular spaghetti. Milk: Skim milk helps lighten up this dish, but you could also use 1% or 2% milk if that’s what you keep on hand. Fat-free half and half would also work. Cream cheese: I use a ⅓ reduced fat cream cheese. You could also go with the regular full fat for some extra richness. Sherry: Either dry sherry or dry vermouth will work for this recipe. Mushrooms: I use regular white button mushrooms but you could also use cremini or baby bella mushrooms. Make ahead: Assemble the casserole as directed, omitting the breadcrumb topping. Cover tightly with plastic wrap and refrigerate up to 2 days. Bring to room temperature as you preheat the oven. Add the breadcrumb topping and bake as directed, adding 5-10 minutes as needed to get the casserole hot and bubbling. Freezer tips: Assemble the casserole as directed, omitting the breadcrumb topping. Cover tightly with plastic wrap and then with aluminum foil. Label and freeze for up to 4 months. Defrost completely in the refrigerator overnight. Bring to room temperature as you preheat the oven. Add the breadcrumb topping and bake as directed, adding 5-10 minutes as needed to get the casserole hot and bubbling. Storage tips: Leftover chicken tetrazzini, once cooled, can be stored in a covered container in the refrigerator for up to 3-4 days. Reheat in individual portions in the microwave. Or you can freeze leftovers after you’ve baked it. Let cool then transfer to a freezer-safe container or ziptop bag and freeze for up to 3-4 months. Let thaw in the refrigerator and then reheat in the microwave. The breadcrumb topping will have lost its crunch, but it’s still tasty.
