Chicken or Turkey Tetrazzini Deluxe
"This casserole is a great way to use leftover turkey or chicken. It is Delicious and freezes well too, but be warned that this makes ALOT, I usually freeze one half of this when I make it."
photo by pmaybaum
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
- 1 (16 ounce) package linguine
- 1⁄2 cup butter
- 2 cups of sliced fresh mushrooms
- 1 cup minced onion
- 1 cup minced green bell pepper
- 2 (10 3/4 ounce) cans condensed cream of mushroom soup
- 2 cups chicken broth
- 2 cups shredded sharp cheddar cheese
- 1 (10 ounce) package frozen green peas
- 1⁄2 cup cooking sherry
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 4 cups chopped cooked chicken breasts
- 1 cup grated parmesan cheese
- paprika
directions
- Bring a large pot of lightly salted water to a boil.
- Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
- Preheat oven to 375 degrees F.
- Melt butter in a large saucepan over medium heat.
- Add mushrooms, onion and bell pepper and saute until tender.
- Stir in cream of mushroom soup, chicken broth and cook, stirring, until heated through.
- Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken.
- Mix well and transfer mixture to a lightly greased 11x14 inch baking dish.
- Sprinkle with Parmesan cheese and paprika.
- Bake in the preheated oven for 25 to 35 minutes, or until heated through.
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Reviews
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This was Very Good, I added different veggies to mine, since I don't care for peas especially. This can easily be adjusted or changed and I like that alot. The below poster needs to learn that you shouldn't lower a rating on a recipe when in fact your family is 'just picky'. Sorry...but that really irks me on ALOT of recipes I see. If you 'can't cook' or 'your family' is picky...then maybe you shouldn't even rate the recipe...you think?? Anyway, thanks for the recipe...I'll be trying some more! -
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This was delicious -- the kids cleaned their plates and my husband went for seconds! I left out the peppers (DH and the kids all hate them, unfortunately) and I used one can of cream of mushroom and one can of cream of chicken since that's what I had. Otherwise I didn't change anything... great recipe! -
This was my first attempt at making Chicken Tetrazzini and it was delicious! Easy recipe to follow, very tasty, reheated well and was just as good leftover. I cut the recipe in 1/2 since it is only me and my husband, and the only changes I made were using the "heart healthy" cream of mushroom soup and white wine instead of sherry, because those were the items I had on hand. Very delicious recipe! Thanks! -
This was fine, but I have another Tetrazzini recipe that I'll go to first. Just writing a review so I don't make it again. To high in fat. Didn't like it the second day.
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Tweaks
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Made this today with some left over rotisserie turkey breast. Biggest problem was fighting my wife for space in the kitchen while she was making her breakfast. Modified the recipe considerably and it still turned out great. Had some left over diced carrots, diced red bell pepper, and added them to the dish. Sauteed the veggies (onions, mushrooms, carrots, peppers, and peas) in Balanced Spread margarine. Added a 1/4 cup of flour and skim milk, rather than the cream of mushroom soup and chicken broth. Did add a tsp of low sodium chicken bullion to keep that flavor. So tried to keep the fat a little lower. Added the linguini, cheese, Worcester, and put in a baking dish. Covered and put in refrigerator for the rest of the day. Topped with the parmesan and paprika and baked for 35 min at 350 deg. Turned out great!!! Will definitely do this one again.
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Very good! This is a "deluxe" version of tetrazzini I've been making for several years. It's an improvement on what was all ready a good thing. I did make a couple minor changes. Instead of linguine, I used Reames Frozen Egg Noodles (gotta love 'em), 1/4 cup butter, and dry white wine instead of sherry. This is now my new stand-by tetrazzini recipe. Thank you, Becky! :)
RECIPE SUBMITTED BY
Becky H
United States
I am a 33 year old stay at home mom (right now) of three great kids. I've been married for 16 years to the same great guy and we have a wonderful life together. Our kids are our pride and joy. We have one son and two daughters and they all keep us quite busy at times!! We live in the great state of Alabama and cooking is one of my favorite things. I love to cook for my family and experiment with new recipes. I love good ole country cooking like grandma used to make. I come from a long line of 'great' cooks and have tons of recipes from my mom and grandmothers that I enjoy sharing with my own kids and husband. My favorite cookbooks are those that belonged to my mom and her mom, most of the pages are battered and torn and I'm trying really hard to get these in new pages and on disks for my own two precious girls. Besides cooking, my passion lies in Scrapbooking! I just love scrapbooking and have a fortune invested in it...lol. (All of you scrappers know what I mean) This is one of the best hobbies I know, because I get to take the most important people in my life and compile books about our life together. I would love to do the scrapbooking retreats, but with little ones...it's hard! aw...but one day.....
