STREAMING NOW: Nigella: At My Table

Chicken or Turkey Tetrazzini

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Sometimes we just need simple. Good use for leftovers, kid friendly, fast and easy, freezable and delicious. Beat that. (Note: Can sub tuna, drained.) Oh, don't leave out the parmesan. It makes the dish.”
READY IN:
55mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

  • 354.88-473.18 ml cooked chicken or 354.88-473.18 ml turkey, diced
  • 170.09 g spaghetti, cooked al dente (this is less than a package)
  • 283.49 g cream of mushroom soup, undiluted
  • 354.88 ml shredded cheddar cheese, divided
  • 118.29 ml parmesan cheese, grated
  • 118.29 ml milk
  • 118.29 ml onion, chopped
  • 59.14 ml bell pepper, chopped (optional)
  • 56.69 g canned mushroom pieces, drained (optional)
  • 29.58-44.37 ml cooked and crumbled bacon (optional)
  • 1.23 ml garlic powder
  • salt and pepper

Directions

  1. Preheat oven 350 degrees and grease a 2 quart baking dish.
  2. In a microwaveable safe bowl, cover and cook the onion and optional bellpepper until tender; about 3-5 minutes.
  3. Combine all remaining ingredients with the onion/bellpepper mixture, except 1/4 cup cheddar cheese. That includes the chicken or turkey, spaghetti, cream of mushroom soup, 1 1/4 cup cheddar cheese, Parmesan, milk, mushrooms, bacon, garlic powder, salt and pepper.
  4. Turn into the prepared baking dish. Sprinkle additional 1/4 cup cheddar on top and bake about 30 minutes or until bubbly.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: