Chicken or turkey, noodles, and vegetables including carrots, broccoli, and/or dark-green leafy; cheese sauce
Common food
Photo: Wikipedia
This is a comforting, creamy casserole or skillet dish where tender noodles, lean poultry, and vibrant vegetables like carrots and broccoli are bound together in a rich cheese sauce. The texture is soft and satisfying, with a savory, cheesy flavor that coats every bite. It provides a balanced mix of protein and carbohydrates in a single, hearty serving.
Calorie split: 24% protein · 39% carbs · 37% fat
↓ Full nutrition💚 Why it's loved
People love it for its ultimate comfort-food appeal, combining familiar, savory flavors and a creamy, satisfying texture. It's a versatile one-pot or casserole meal that's easy to make and appeals to both children and adults.
⚠️ Watch-outs & how to enjoy it better
The cheese sauce can be high in saturated fat and sodium, which may concern those monitoring heart health or blood pressure. To counteract this, use a moderate portion of sauce, opt for low-sodium broth and reduced-fat cheese, and load the dish with extra vegetables to increase volume and fiber without adding excess calories.
Key benefits
- Good source of lean protein from chicken or turkey
- Provides complex carbohydrates for energy
- Contains fiber and vitamins from mixed vegetables
- Offers calcium from the cheese sauce
- A complete, balanced meal in one dish
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The classic 'Tetrazzini' dish, often made with turkey or chicken, was named after a famous Italian opera singer, Luisa Tetrazzini, who was a regular patron at a San Francisco restaurant where it was first created.
Full nutrition (USDA data · scales with serving)
| Water | 69.4 g |
| Energy | 145 kcal |
| Protein | 8.9 g |
| Total lipid (fat) | 6.0 g |
| Carbohydrate, by difference | 14.2 g |
| Fiber, total dietary | 1.1 g |
| Total Sugars | 0.74 g |
| Calcium, Ca | 99.0 mg |
| Iron, Fe | 0.97 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 137 mg |
| Potassium, K | 125 mg |
| Sodium, Na | 346 mg |
| Zinc, Zn | 0.92 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 16.1 ug |
| Vitamin C, total ascorbic acid | 4.0 mg |
| Thiamin | 0.16 mg |
| Riboflavin | 0.16 mg |
| Niacin | 2.1 mg |
| Vitamin B-6 | 0.09 mg |
| Folate, total | 48.0 ug |
| Folic acid | 36.0 ug |
| Folate, food | 13.0 ug |
| Folate, DFE | 73.0 ug |
| Choline, total | 24.4 mg |
| Vitamin B-12 | 0.19 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 108 ug |
| Retinol | 26.0 ug |
| Carotene, beta | 810 ug |
| Carotene, alpha | 341 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 179 ug |
| Vitamin E (alpha-tocopherol) | 0.37 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.30 ug |
| Vitamin K (phylloquinone) | 9.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.6 g |
| SFA 4:0 | 0.10 g |
| SFA 6:0 | 0.05 g |
| SFA 8:0 | 0.03 g |
| SFA 10:0 | 0.06 g |
| SFA 12:0 | 0.06 g |
| SFA 14:0 | 0.34 g |
| SFA 16:0 | 1.4 g |
| SFA 18:0 | 0.54 g |
| Fatty acids, total monounsaturated | 1.9 g |
| MUFA 16:1 | 0.18 g |
| MUFA 18:1 | 1.7 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.80 g |
| PUFA 18:2 | 0.71 g |
| PUFA 18:3 | 0.08 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 39.0 mg |
Amino acid profile (per 100g)
Estimated from Turnover, chicken- or turkey-, and vegetable-filled, reduced fat, frozen — USDA does not publish this profile for Chicken or turkey.
| Tryptophan | 0.16 g |
| Threonine | 0.41 g |
| Isoleucine | 0.47 g |
| Leucine | 0.80 g |
| Lysine | 0.61 g |
| Methionine | 0.23 g |
| Cystine | 0.13 g |
| Phenylalanine | 0.47 g |
| Tyrosine | 0.37 g |
| Valine | 0.53 g |
| Arginine | 0.51 g |
| Histidine | 0.30 g |
| Alanine | 0.45 g |
| Aspartic acid | 0.80 g |
| Glutamic acid | 2.2 g |
| Glycine | 0.38 g |
| Proline | 0.87 g |
| Serine | 0.42 g |
| Hydroxyproline | 0.00 g |
FAQ
Is this dish gluten-free?
Typically no, as it contains wheat-based noodles. To make it gluten-free, substitute with certified gluten-free pasta made from rice, corn, or legumes.
Can I make it healthier?
Yes. Use whole-wheat or legume-based noodles, increase the ratio of vegetables to pasta, use low-fat milk for the sauce, and choose a strong-flavored cheese like sharp cheddar so you can use less.
What's the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly in the microwave or oven until steaming hot. The pasta may absorb some sauce upon reheating.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.45 kcal/g · 25% calories from protein · 1.1 g fiber · 0.7 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.77 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.