Lighter Chicken Tetrazzini


I *think* Ian is getting better with this whole dairy thing. It’s always hard to tell – did he have a fussy night because he is going through a terrible Wonder Week? Because he’s sick? Or because that bowl of French onion soup really did him in? Although I can’t be sure, I’m pretty confident things are getting to the point where I can at least enjoy some cheese. And thank goodness,because, man, have I missed cheese.

This is one of those recipes I used to ease into cheese, if you will. There’s only 3 oz. of cream cheese (and some Parmesan) over about 6 servings. The nice thing about this recipe using cream cheese is that it’s in place of the cream of ___ soups that are so prevalent in tetrazzini recipes. So, you still get that creamy sauce without any random ingredients. Plus, this is a lightened up version of the classic, but still tastes great.

Although there are a few different components of this recipe, it still comes together pretty quickly and is easy to prep. The bake time is not high, so you can have a meal on the table in about an hour (it doesn’t really take that long to prep/bake but there is some inactive time with the chicken marinating). I was skeptical about a mere 5 oz. of pasta and 12 oz. of chicken being enough for 6 servings, but this is quite filling, so that’s pretty accurate. We had it for two meals, but one of us is a toddler with smaller portions (although, not by much these days).

Lighter Chicken Tetrazzini

2 thoughts on “Lighter Chicken Tetrazzini

  1. My future babies had better realize that dairy is in their future whether they like it or not! But I’m glad to hear Ian’s belly is coming around.

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