Chicken or Turkey Tetrazzini
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 709.77-946.36 ml chicken, cooked and cubed in 1 inch pieces. (or turkey)
- 59.16 ml butter
- 226.79 g mushrooms, sliced
- 78.78 ml flour
- 1 shallot, minced
- 29.58 ml fresh parsley, minced
- 2.46 ml salt
- 1.23 ml pepper
- 236.59 ml half-and-half
- 236.59-473.18 ml chicken stock
- 29.58 ml dry white wine
- 226.79 g spaghetti noodles, cooked and drained
- 14.79 ml light olive oil
- 354.88 ml parmesan cheese, grated (divided use)
directions
- Turn on overn to 350 degrees.
- Melt butter in large skillet. Saute mushrooms 5 minutes until liquid has evaporated and add shallots. Saute 2 to 3 minutes. Stir in flour, parsley, salt and pepper.
- Gradually add the cream and 1 cup of the chicken broth, Cook and stir over medium heat until thickened. Add chicken and stir well, if seems too thick (it should be the consistency of a light cream sauce) add more broth. Stir in parmesan cheese.
- Mix spagetti noodles with oil and place in a 2 1/2 quart casserole or lasagna pan. Top with chichen mixture. Bake covered for 40 minutes,.
- Remove cover and top with 1/2 cup parmesan cheese. Bake an additional 20-30 minutes until hot and bubbly.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
really good! i didn't add the wine because it wasn't listed in the directions and i didn't realize it until i had already put it all in the baking pan. i did add extra mushrooms because we love them and i added a squeeze of lemon juice (which is how i remember eating this as a kid). we love it with the lemon! also, i would probably cut the baking time down to 20 min, because the noodles around the edge of the pan got a little crunchy. over all, really yummy, kids and grownups both loved it.