Chicken Mushroom & Gnoochi Pie
Recipe type: Italian
Cuisine: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 Pounds of Boneless Skinless Chicken Breasts, Cubed & Cooked
  • 1 Tablespoon of Land O' Lakes Whipped Butter
  • Butter Flavored Vegetable Cooking Spray
  • 1 Medium Onion, Chopped
  • 3 Garlic Cloves, Minced
  • 1 Each Can of Mushrooms, Drained + 1 Teaspoon of Dried Thyme
  • 1 Tablespoon of All Purpose Flour
  • ⅓ Cup Each of White Cooking Wine + Fat Free Half & Half
  • ½ Cup of Fat Free Chicken Broth
  • Teaspoon of Dried Parsley
  • 10 Ounces of Whole Wheat Gnoochi
  • 1 Cup of Kraft Fat Free Mozzarella Cheese
  1. Preheat oven to 425 degrees. Spray a 6 cup ovenproof dish with vegetable cooking spray. Set aside.
  2. Spray a large frying pan with vegetable cooking spray and add butter over medium heat. When pan is hot, add onion, garlic, mushrooms and thyme. Cook until they are all tender.
  3. Add in flour and cook stirring until the mixture bubbles and thickens.
  4. Add in wine, chicken broth, half and half and cooked chicken.
  5. Bring to a boil, stirring until the mixture boils and thickens. Add in parsley.
  6. Pour mixture into ovenproof dish.
  7. Fill a large saucepan with water and boil. Cook gnoochi according to package directions. Drain well.
  8. Spoon gnoochi over chicken mixture. Sprinkle with mozzarella cheese. Bake uncovered about 25 minutes or until browned on top.
  9. This makes 4 servings at 6 SmartPoints per serving on the Blue and Purple Plans and 9 SmartPoints per serving on the Green Plan.   Enjoy!
Recipe by Dee Dee Does at