Photo of Chicken tetrazzini by WW

Chicken tetrazzini

Total Time
1 hr 10 min
25 min
45 min
With its rich-tasting sauce made of sour cream and cheesy topping, this creamy Italian specialty will easily become a family favorite. Its large yield is perfect for planning leftovers or for serving a crowd. The tarragon vinegar infuses a nice herbal note into the sautéed vegetables. Look for it on the condiment aisle alongside the other vinegar varieties at your supermarket. If you can’t find it, feel free to use white wine vinegar instead. We’ve used egg noodles here, but spaghetti noodles will work too. Pair this comforting casserole with a garden salad dressed with a balsamic vinaigrette to complete the meal.


Uncooked whole wheat pasta

12 oz, use whole-wheat egg noodles

Cooking spray

1 spray(s)

Fat free margarine

2 Tbsp, divided


3 Tbsp, tarragon-flavored


1 pound(s), sliced (about 6 cups)

Fat free chicken broth

1½ cup(s)

Fat free skim milk

1 cup(s)

Arrowroot starch (flour)

4 tsp

Dried thyme

1 tsp

Dried tarragon

1 tsp

Table salt

½ tsp, or more to taste

Black pepper

¼ tsp, or more to taste

Fat free sour cream

¼ cup(s)

Cooked boneless skinless chicken breast

3 cup(s), chopped, cut into bite-sized pieces

Frozen peas and carrots

1 cup(s), thawed

Grated Parmesan cheese

3 tsp


  1. Cook noodles according to package directions with added salt; drain and set aside.
  2. Preheat oven to 375°F. Coat a 9 X 13-inch pan with cooking spray.
  3. Heat 1 tablespoon of margarine and vinegar together in a large nonstick skillet over medium heat. Add mushrooms; cook until soft, stirring, about 5 minutes. Remove mushrooms and set aside.
  4. Whisk broth, milk and arrowroot together in a medium-size saucepan until smooth. Stir in remaining tablespoon of margarine; set over medium heat. Cook, stirring with a wooden spoon, until thickened and boiling, about 8 minutes. Stir in thyme, tarragon, salt and pepper. Remove sauce from heat; stir in sour cream.
  5. Combine cooked noodles, chicken, mushrooms, peas and carrots, and sauce together in a large bowl. Pour into prepared pan; sprinkle with grated topping. Bake until bubbling and hot, and top is starting to brown, about 20 minutes. Slice into 8 pieces and serve.