Chicken Tetrazzini

Recipe Ingredients

2 teaspoons	10ml	Unsalted stick margarine
2		Celery stalks - diced
2		Scallions - thinly sliced
1 tablespoon	15ml	All-purpose flour
1 cup	237ml	Skim milk
1/3 cup	48g / 1.7oz	Shredded reduced-fat cheddar cheese
1 cup	62g / 2.2oz	Cubed cooked skinless chicken breast
1 cup	237ml	Cooked elbow macaroni
1/2 cup	118ml	Frozen green peas
7		Fat-free saltine crackers - crumbled

Recipe Instructions

Preheat the oven to 350 degrees.

In a large nonstick saucepan, melt the margarine. Add the celery and scallions; cook, stirring as needed, until softened, about 4 minutes.

Add the flour and cook, stirring constantly, until lightly browned, about 1 minute. Stir in the milk and cook, stirring constantly, until the mixture boils and thickens, about 3 minutes. Add the cheese and stir until melted.

Stir in the chicken, macaroni and peas; cook, stirring as needed, until heated through and the peas are thawed, about 3 minutes. Transfer to a 1 1/2-quart casserole; top with the cracker crumbs. Bake until the crackers are lightly browned, about 10 minutes.

This recipe yields 4 servings.

Per Serving: 406 Calories, 10 g Total Fat, 4 g Saturated Fat, 64 mg Cholesterol, 410 mg Sodium, 43 g Total Carbohydrate, 3 g Dietary Fiber, 34 g Protein, 356 mg Calcium.

Serving Provides: 2 Breads, 1 Fruit/Vegetable, 3 Protein/Milk, 1 Fat.

Points Per Serving: 8.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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