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    You are in: Home / Recipes / Chicken or Turkey Tetrazzini Casserole Recipe
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    Chicken or Turkey Tetrazzini Casserole

    Chicken or Turkey Tetrazzini Casserole. Photo by lazyme

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    35 mins

    40 mins

    Kittencalskitchen's Note:

    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! :)

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    Units: US | Metric

    • 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)


    1. 1
      Set oven to 350 degrees F.
    2. 2
      Butter a 13 x 9-inch casserole dish (or a large oval casserole dish).
    3. 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. 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. 5
      In a large skillet melt butter; add in the mushrooms and cook until all the liquid is removed (about 10 minutes).
    6. 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. 7
      Using a wooden spoon mix all ingredients together until well combined.
    8. 8
      Season with seasoned salt and pepper (or white salt).
    9. 9
      Transfer to prepared baking dish.
    10. 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).

    Ratings & Reviews:

    • on October 23, 2011


      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!

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    • on January 12, 2011


      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.
      This stuff is awesome for cold snowy days!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 02, 2014


      This recipe was excellent. I didn't add any peas because I don't like peas. This recipe made two decent size dishes so I froze one of them. I also didn't have any spaghetti noodles so I used penne. My family loved this. I was skeptical about the jalapeno because I don't care for spicy foods, and it was not spicy in the least. I would actually consider adding another diced jalapeno the next time I make this.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (66)


    Nutritional Facts for Chicken or Turkey Tetrazzini Casserole

    Serving Size: 1 (360 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 722.2
    Calories from Fat 363
    Total Fat 40.3 g
    Saturated Fat 21.1 g
    Cholesterol 134.7 mg
    Sodium 1135.0 mg
    Total Carbohydrate 50.3 g
    Dietary Fiber 0.7 g
    Sugars 3.6 g
    Protein 39.1 g

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