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This creamy dinner is SO easy to make and absolutely delish. I hope you like it! I choose to make this recipe as low in fat and sodium as I can...and therefore...a large majority of the ingredients can be bought as either low fat, fat free, sodium free, etc. That way, I can enjoy it and not feel guilty about extra unnecessary calories! Trust me, low fat/fat free does not alter the taste in any way!
Chicken Tetrazzini
1 box of ziti or rigatoni
½ cup low sodium or fat free chicken broth
4 cups cooked chopped chicken
1 can cream of onion soup
1 can cream of chicken soup
1 can cream of celery soup
1 8 oz. container fat free sour cream
1 can mushrooms (optional)
½ cup parmesan cheese
salt to taste
pepper to taste
2 cups shredded cheddar cheese (or your favorite shredded cheese...I use one that is cheddar mixed with monterey jack cheese also)
Cook pasta in boiling water (according to package) & when it’s done…drain it. Put the pasta back in the pot and add chicken broth. Set aside.

At the same time while you are cooking the pasta, boil the chicken. I use chicken tenderloins (about 8 or 9 of them). Place them frozen right into a pan of water and boil for a few mins. (until they turn white). Remove from water…cut them into bite-sized chunks and continue below.

Stir chicken & next 8 ingredients (or next 7 ingredients…if you don’t use the can of mushrooms). Add to pasta/chicken broth & mix all together.

Dump into greased 13 x 9 x 2” pan. Sprinkle with 2 cups of shredded cheddar cheese (or your cheese of choice). COVER with foil. Bake @ 350*F for 30 mins. Remove cover and bake an additional 5 minutes.

NOTE: I USE LOW FAT EVERYTHING. Low fat soup, fat free sour cream, etc. Saves on calories and you don’t feel as guilty.

Bon appetite!

Servings: 8

Nutritional information per serving

No nutrition information available

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