So I have been researching new recipes for my new book and a member from my Facebook page requested some casserole ideas. So I have been doing my research and found chicken tetrazzini which by the way I have never HAD or MADE. Now, by now you know I do incorporate foods that some may fight me on as not low carb lol. Like canned soup; hey a little here and there in a recipe will NOT hurt you and I do this my way and what works for me. I did use a can of Cream of mushroom soup along with a can of Cream of Chicken soup. I am so surprised how this came out! It is a manly meal, right to the stomach, makes you think of your childhood type good! Husband and my daughter enjoyed it and had second helpings!
Now in addition to the peas I had a few sliced mushrooms in the fridge so I used those too. AND I topped this with a few French’s fried onions!! Again a little here and there will not stall you; I also use them in my salads every now and then!
Now for the pasta you all know how much we enjoy the Al Dente pasta company’s pasta they have this new Fusilli shape which worked amazing for this recipe AND you can cook it al dente without worrying about it overcooking when finishing in the oven. I was going to use the fettuccine but I was concerned it would turn to mush. We will definitely be using this in our rotation AND you can make it ahead and freeze it for up to 3 months!!! How great is that??!!!
If you try this do let me know what you think! And if you make alterations let me know that too! Do enjoy and remember MAKE THE LOW CARB WAY WORK FOR YOU AND YOUR BODY!!!
What we need:
4 Tbs Butter
½ Cup Diced onion
1 Cup Mushrooms (optional)
1 Cup Sweet peas
2 Cloves crushed garlic
4 Cups Cooked Chicken
1 Can cream of mushroom soup
1 Can cream of chicken soup
¼ Cup sour cream
1 Cup chicken Broth
½ Cup Heavy Cream
10-oz Uncooked pasta
Salt and Pepper
4 Tbs Italian Seasoning
1 Tbs Paprika
2 Cups Shredded Mozzarella
½ Cup Parmesan cheese
What we do:
Boil pasta until Aldente It will continue to cook in the oven so do NOT overcook.
Melt butter in a pan. Add garlic and onion and cook until translucent. Add Mushrooms if using and cook until tender about 8 Minutes and set aside.
In a large bowl Mix the 2 Cans of soup, sour cream, chicken broth, heavy cream, Italian seasoning, paprika and salt and pepper. Whisk until all incorporated and smooth.
Fold in chicken and peas along with the onion mushroom mixture.
Grease a 9 X 13 pan with butter or cooking spray. Pour the mixture into the pan top with parm cheese and mozzarella.
Bake 350F covered with foil for 35 Minutes. Uncover and cook an additional 10-20 to brown the top!
This was my first time ever having or making this and it was a hit with the whole family! I also topped with French’s fried onions for some crunch!
I use Al Dente Pasta company’s fusilli pasta make sure it is the Carba Nada version it is lower carb! They also have non low carb pasta!