We've had a very rainy day here in East Texas. Nothing goes better with cloudy, rainy days than the creamy goodness of comfort food. This Chicken Tetrazzini is filling and delicious - feel free to substitute full-fat cream for my fat-free half & half. Even in comfort food, I attempt to keep the fat content to a minimum without losing flavor. Here's one for your next rainy day!
Chicken Tetrazzini
2 boneless skinless chicken breasts, cubed
1/4 cup butter
2 cups sliced mushrooms
1/4 cup flour
2 cups chicken broth
1/2 cup fat-free half & half
1 Tbs. chopped fresh flat-leaf parsley
1 tsp. salt
1/4 tsp. pepper
8 oz. vermicelli, cooked to package directions
1 cup fresh grated Parmesan
Cook cubed chicken over medium-high heat in butter for approximately 2 minutes. Add mushrooms and continue to cook and stir for another 2 minutes. Stir in flour till well combined, slowly add the broth, stirring to prevent lumps. Cook, stirring, until sauce comes to a boil. Remove from heat and stir in cream, parsley, salt, & pepper. Fold in the cooked vermicelli. Pour into a greased 9x13 pan and sprinkle with Parmesan cheese. Bake uncovered for 30 minutes at 350 degrees.
