Chicken Tetrazzini 🍝

 One of those comfort food classics that never gets old, cheesy, creamy and comes together in about an hour.

Ingredients

• 12 oz spaghetti, broken in half

• 3 tbsp unsalted butter

• 6 oz mushrooms, sliced

• 1 medium onion, chopped

• 4 garlic cloves, minced

• 1/4 cup all-purpose flour

• 2 cups low-sodium chicken broth

• 3/4 cup low-fat milk

• 3/4 cup low-fat sour cream

• 1/2 tsp dried thyme

• 1/2 tsp dried oregano

• Salt and pepper to taste

• 3 cups cooked chicken breast, cubed or shredded

• 1/3 cup frozen peas

• 1 cup shredded mozzarella

• 1/4 cup grated Parmesan

• Fresh parsley for garnish

Directions

1. Preheat oven to 350°F, cook spaghetti until al dente, drain and set aside

2. Melt butter in a large skillet over medium heat, sauté mushrooms, onion and garlic 5-7 min until soft and lightly browned

3. Sprinkle flour over vegetables and stir 1 min, gradually whisk in broth and milk until smooth, simmer 3-4 min until thickened, stir in sour cream, thyme, oregano, salt and pepper

4. In a large bowl combine spaghetti, chicken, sauce and frozen peas, mix well

5. Transfer to a greased 9x13 casserole dish, top with mozzarella and Parmesan

6. Bake 25-30 min until cheese is melted and bubbly, garnish with fresh parsley and serve!