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Chicken Tetrazzini

INGREDIENTS:

1 POUND WHOLE WHEAT SPAGHETTI, COOKED AL DENTE
1 PACKAGE BROCCOLI, STEAMED AL DENTE
1 ROTISSERIE CHICKEN, COOKED, SHREDDED (I USE THE DRIPPINGS/BROTH FROM THE CHICKEN AS WELL)
RIOUX MADE WITH 2 T BUTTER, 3 T FLOUR AND 1 CUP CHICKEN BONE BROTH
1/2 T BUTTER WITH 2 CELERY RIBS AND 1/3 CUP MUSHROOMS – COOK THE VEGGIES UNTIL SOFT
1/2 CUP SHREDDED CHEDDAR CHEESE
1/2 CUP MOZZERELLA CHEESE
1/2 CUP MILK

DIRECTIONS:

STEP 1:
Spread the cooked spaghetti and broccoli in the bottom of a greased 9 x 13 baking dish.

STEP 2:
Mix rioux, cheese, salt & pepper and milk.

STEP 3:
Top spaghetti and broccoli with half the mix.

STEP 4:
Sprinkle the chicken and celery/mushrooms over the top, then top with other half of mix.

STEP 5:
Cover and bake for 25 min at 350.

Nutrition per Serving: Calories 548, Fat 14.9g, Carbs 20.7g, Fiber 3.6g, Sugars 1.9g, Protein 79g

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