Made-Over Chicken Tetrazzini

Serving Size: 6
Prep Time:
Total Time:

Named for an opera star, Chicken Tetrazzini hits a high note with its cheesy, savory sauce. Our version is a better-for-you choice with all the flavor of the original.


  • 0.5 Pound spaghetti, uncooked
  • 1 Pound boneless skinless chicken breasts, cut into bite-size pieces
  • 1 red pepper, chopped
  • 2 cup sliced mushrooms
  • 4 Ounce (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
  • 0.25 cup flour
  • 1 Can (14 oz.) fat-free reduced-sodium chicken broth
  • 3 Tbsp KRAFT Grated Parmesan Cheese, divided
  • 0.5 cup KRAFT 2% milk shredded mozzarella cheese


  1. HEAT oven to 350°F.
  2. COOK spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, cook chicken and vegetables in large nonstick skillet 5 min. or until chicken is no longer pink. Remove from skillet; set aside.
  3. BRING Neufchatel, flour and broth to boil in same skillet, whisking constantly; simmer on medium-low heat 5 min., stirring frequently.
  4. DRAIN spaghetti; return to saucepan. Add Neufchatel sauce, chicken mixture and 2 Tbsp. Parmesan; mix well. Spoon into 2-qt. casserole sprayed with cooking spray; cover.
  5. BAKE 25 min. Top with mozzarella and remaining Parmesan; bake, uncovered, 2 min. or until mozzarella is melted.


Kraft Kitchen tips:

MAKEOVER SAVINGS Save 7g of fat per serving when compared to a traditional tetrazzini by preparing this delicious version with boneless skinless chicken breasts, KRAFT 2% Milk Shredded Mozzarella Cheese, PHILADELPHIA Neufchatel Cheese and fat-free reduced-sodium chicken broth. And as a bonus, these changes will result in a savings of 30 calories per serving.

VARIATION Substitute 1-1/2 cups chopped leftover cooked turkey for the chicken, adding it to the cooked spaghetti along with the vegetables.

COOKING KNOW-HOW If you break the spaghetti in half before cooking it makes serving the dish easier.