Meat & Poultry Chicken Chicken Main Dish Chicken Casserole Chicken Tetrazzini 4.5 (12) 12 Reviews This retro dish will please kids and adults alike. By Ruth Cousineau Ruth Cousineau Ruth Cousineau is a James Beard Award–nominated cookbook author and chef who has developed and tested recipes for Woman’s Day, Redbook, Family Circle and Gourmet, where she was the test kitchen director for three years. EatingWell's Editorial Guidelines Updated on September 21, 2025 Reviewed by Dietitian Sylvia Geiger, M.S., RD Reviewed by Dietitian Sylvia Geiger, M.S., RD See More As EatingWell’s former dietitian and nutrition advisor, Sylvia Geiger worked closely with the culinary and editorial team to ensure that our recipes are not only delicious, but also meet the nutrition parameters we have set for ourselves. EatingWell's Editorial Guidelines Save Rate PRINT Share Jump to recipe Close Credit: Photographer: Greg DuPree, Food Stylist: Sally Mckay, Prop Stylist: Priscilla Montiel Cook Time: 30 mins Additional Time: 30 mins Total Time: 1 hr Servings: 6 Yield: 6 servings Nutrition Profile: Diabetes-Friendly Low-Sodium Heart-Healthy High-Protein Low-Calorie Jump to Nutrition Facts This healthy chicken casserole can be made ahead and refrigerated for up to 2 days.Chicken is a good source of protein to support your muscles.Parmesan and lemon zest season the breadcrumbs for a flavorful, crisp topping. Photographer: Greg DuPree, Food Stylist: Sally Mckay, Prop Stylist: Priscilla Montiel Cook Mode (Keep screen awake) Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 6 servings 6 ounces fettuccine, preferably spinach 2 teaspoons neutral oil, such as canola or avocado 3 medium leeks, white parts only, washed and finely chopped (1 1/2 cups) 6 ounces button mushrooms, quartered 1 teaspoon chopped fresh rosemary, divided 3 tablespoons all-purpose flour 3 cups reduced-sodium chicken broth ½ cup low-fat milk 2 cups cubed cooked chicken breast Grated zest of 1 lemon Lemon juice, to taste Salt & freshly ground pepper, to taste ⅓ cup freshly grated Parmesan cheese ¼ cup fine dry breadcrumbs 1 tablespoon finely chopped fresh parsley Directions Preheat oven to 425 degrees F. Coat a 3-quart baking dish with cooking spray. Cook fettuccine in boiling salted water until al dente, about 8 minutes. Drain and refresh under cold running water. Drain and set aside. Photographer: Greg DuPree, Food Stylist: Sally Mckay, Prop Stylist: Priscilla Montiel Meanwhile, heat oil in a large skillet over medium heat. Add leeks and cook, stirring, until lightly browned, 6 to 8 minutes. Add mushrooms and 1/2 teaspoon rosemary; cook, stirring, until softened, about 5 minutes. Add flour and cook, stirring, for 1 minute. Add broth and milk; bring to a boil, stirring, until slightly thickened, about 4 minutes more. Remove from heat and stir in chicken. Season with lemon juice, salt and pepper. Photographer: Greg DuPree, Food Stylist: Sally Mckay, Prop Stylist: Priscilla Montiel Gently mix the cooked fettuccine into chicken mixture and spoon into prepared baking dish. Combine Parmesan, breadcrumbs, lemon zest, parsley and the remaining 1/2 teaspoon rosemary in a small bowl. Season with salt and pepper. Sprinkle the mixture over the casserole. Photographer: Greg DuPree, Food Stylist: Sally Mckay, Prop Stylist: Priscilla Montiel Bake casserole for 20 to 30 minutes, or until bubbling. Let stand for 5 minutes before serving. Tips Make Ahead Tip: Prepare through Step 5. The casserole will keep, covered, in the refrigerator for up to 2 days. Originally appeared: EatingWell Magazine, October 1997 Save Rate Print Nutrition Facts (per serving) 288 Calories 6g Fat 35g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 288 % Daily Value * Total Carbohydrate 35g 13% Dietary Fiber 3g 9% Total Sugars 5g Protein 25g 49% Total Fat 6g 7% Saturated Fat 2g 8% Cholesterol 45mg 15% Vitamin A 976IU 20% Vitamin C 7mg 8% Folate 48mcg 12% Sodium 551mg 24% Calcium 123mg 9% Iron 3mg 17% Magnesium 57mg 14% Potassium 552mg 12% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.