Chicken Cannellini Tetrazzini

September 18, 2013

Makes 8 main dish servings

7 ounces spaghetti, broken into 2-inch pieces

8 ounces fresh mushrooms, sliced

2 cloves garlic, minced

1 tablespoon vegetable oil

2 cups cooked chicken, cubed (also works well with cooked turkey)

1 cup (4 ounces) cheddar cheese, shredded

1 can (10.75 ounces) reduced fat, reduced sodium creams of mushroom soup

1 medium onion, chopped

1/3 cup nonfat milk

¼ cup green bell pepper, chopped

¼ cup red bell pepper, chopped

1/8 teaspoon white pepper

4 cups cooked cannellini beans, cooked without salt

  1. Cook spaghetti according to package directions; drain.
  2. Sauté mushrooms and garlic in vegetable oil until soft.
  3. Transfer spaghetti, mushrooms and garlic to a large bowl.
  4. Add chicken, shredded cheddar cheese, mushroom soup, onion, milk, green bell pepper, red bell pepper, white pepper and cannellini beans.
  5. Mix well.
  6. Spoon into greased 9 x 13 inch pan.
  7. Bake, uncovered at 375 degrees Fahrenheit for 40-45 minutes or until heated through.
Posted in: Beans & Meat, Beans & Poultry, Low Sodium, Recipes