Chicken or Turkey Tetrazzini Casserole

Submitted by Kittencalrecipezazz

"Three flavors of canned soup takes the place of a creamed sauce for this recipe, I like to use 2 cans cream of mushroom and 1 can cream of chicken, I would suggest to add in salt if needed at the table as the creamed soups have enough salt already added . This is really good! :)"

 

• Ready In: 1hr 15mins
• Ingredients: 16
• Serves: 8

ingredients

• 1 (16 ounce) package thin spaghetti (can use regular spaghetti if desired)
• 1⁄3 cup butter
• 1 large onion, chopped
• 1 -2 tablespoon fresh minced garlic
• 1 jalapeno pepper (seeded and finely chopped) (optional)
• 2 cups sliced fresh mushrooms (or use 1-2 cans sliced drained mushrooms)
• 1⁄4 cup whipping cream
• 3 cups chopped cooked chicken or 3 cups cooked turkey
• 1 (10 ounce) can condensed cream of mushroom soup, undiluted
• 1 (10 ounce) can condensed cream of chicken soup, undiluted
• 1 (10 ounce) can condensed cream of celery soup, undiluted (or use 2 cans cream of mushroom and 1 can chicken)
• 1 (8 ounce) container sour cream
• 1⁄2 cup grated parmesan cheese
• 2 1⁄2 cups grated cheddar cheese, divided
• 1 cup frozen peas (optional)
• fresh ground black pepper (to taste)

directions

1. Set oven to 350 degrees F.
2. Butter a 13 x 9-inch casserole dish (or a large oval casserole dish).
3. Cook the pasta in a large pot of boiling water until al dente (do not overcook the pasta, leave semi-firm as it will cook more in the oven) drain, then transfer to a large bowl.
4. Add in whipping cream and all three canned soups, cooked chicken or turkey, sour cream, Parmesan cheese, 1-1/2 cup grated cheddar cheese and frozen peas (if using) toss well to combine.
5. In a large skillet melt butter; add in the mushrooms and cook until all the liquid is removed (about 10 minutes).
6. To the skillet with the mushrooms, add in onions, garlic and jalapeño pepper (if using) sauté until onions are soft; add to the soup mixture.
7. Using a wooden spoon mix all ingredients together until well combined.
8. Season with seasoned salt and pepper (or white salt).
9. Transfer to prepared baking dish.
10. Cover with foil and bake about 30-35 minutes (or until hot and bubbly) uncover and sprinkle with about 1 cup grated cheddar cheese, return to oven and bake until cheese is melted (about 5-8 minutes).

Reviews

[Kristy D.]

This was very good and extra rich! My personal opinion was that it was too thick for me, and perhaps next time I will use milk instead of the cream to make it less heavy and thick. I used a bit less noodles so that it would be slightly more saucy and it was perfect. I might also add chopped celery as I think this will add more flavor and texture. Thanks!

 

[Nikki S]

I made some alterations based on what I had. Used part leftover chicken and part canned, canned mushrooms, no jalepenos since a little one was eating it, no cream so I whisked a tbsp of mayo with about 3 tbsp of milk, 1/2 jar of pimentos, and preminced garlic.<br/>This stuff is awesome for cold snowy days!!

 

[DeliciousAsItLooks]

This makes one huge casserole! I'm not usually a fan of recipes made with condensed soups, but this one was pretty good. The mushrooms sauteed in butter is the crowning glory.

 

[Areesa73]

Oh, so very, very good! EXACTLY what I was looking for. <br/>I love Turkey Tetrazzini, but have never made it myself. This is it! This is what I wanted, exactly!<br/>I used a can of chicken instead of turkey, canned mushrooms (like the recipe suggested), light sour cream and eliminated the onion (sadly I'm allergic). I eliminated the butter, because instead of having to saute the mushrooms I used canned. I used jarred, pickled jalepenos, diced them up, added them to the mushrooms and garlic. I also cut back the cheddar cheese by 1/2 Cup to try to cut a few calories out. I made a half of a batch, so I used only the cream of mushroom and cream of chicken soups, as the recipe had the cream of celery as optional. <br/>I always try to make the recipe as close to the original as I can the first time I make it. The only alterations I made were to cut the calories a little. If you wanted, you could substitute the cream for 2 percent milk, as there is very little added to the recipe and I don't think it would make much difference. <br/>I would suggest mixing all of the ingredients in a seperate bowl first, until thoroughly mixed and then mixing it into the cooked noodles. Its kind of hard to stir into the spaghetti, and having to stir each ingredient as you add it is a bit of a pain. This is what I am going to do next time I make it.<br/>This was excellent, and I have added it to my favorites so I can make it again. The servings are huge, so really the calorie total is for a large serving. In looking at my batch that I made, which I scaled down to 4 servings, I can easily get 6 servings out of it.

 

[carmennazario]

Great for a church potluck. I too, shy away from using condensed soups for counting calories at home. I used 12 oz of spaghetti, and canned mushrooms, and all worked fine. No need for more cheese on the top. It did not get a crust when heating at 350 for 30+ minutes.