Chicken or Turkey Tetrazzini Casserole

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!!

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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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I used a pound of ground turkey and it was excellent. I prefer a thicker pasta, so I used linguine. I also skipped these ingredients that I did not have on hand; jalepenos, mushrooms, Parmesan cheese, butter, garlic and frozen peas. My little brother has a really hard time with onions, so also omitted those. I can't imagine that this dish could get any better. Thank you, Kittencalskitchen!

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For those who like classic american casserole fare, this is a winner. It's extremely rich, and the cream is overkill. Use milk or even water instead. Light sour cream is also fine. I subbed out sliced celery for the peas with good results--just be sure to keep lots of veggies in it or it will be intolerably heavy.

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FANTASTIC! I used two cans of cream of mushroom instead of the cream of celery/cream of mushroom, and I used fresh mushrooms. Also added peas. This was much easier than I thought it would be to make, and it came out great. So much food... next time, we'll serve when we have friends over! Thank you for posting yet another fabulous recipe!

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Made this using frozen left over turkey from Thanksgiving. Entire family loved it. Used angle hair pasta as in place of thin spaghetti as that is our favorite. It is very rich, which I like; however, it did give some of my guests heartburn so don't let the great taste make you over fill yourself! (I will admit, those that got heartburn had seconds, which was their fault, not the recipes!) Thank you for sharing this recipe, I will be making this again!

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Loved it! Skipped the mushrooms (didn't have any), and used only Parmesan (prefer it for tetrazzini - about 1/2 cup in sauce, 1/4 cup on top). Mixed all ingredients besides pasta (used linguine), and then mixed (much easier as mentioned!) Did not add salt, as recommended.

I've made a much more labor-intensive tetrazzini for years, but this is now my favorite!!! Thanks! :)

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I had some leftover turkey legs to use up and chose your recipe. We loved this dish. The jalapeno in this doesn't make it hot, just adds some nice flavor. I will use this recipe whenever we have some leftover poultry. Thank you so much for sharing this recipe with us, we love it.

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This was delicious as I expected and hoped it would be. I used fat free cream of mushroom soup, low fat sour cream and 2 percent milk instead of the cream...and added thinly sliced celery....it was a big hit Kit...thank you..added a side salad and it was a lovely lunch for my daughter and mother-in-law!

UPDATE - made this again and added a cup of peas - we love it!

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Oh, so very, very good! EXACTLY what I was looking for.
I love Turkey Tetrazzini, but have never made it myself. This is it! This is what I wanted, exactly!
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.
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.
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.
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.

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Made this exactly as written....loved it! We made this in two pans and gave one pan to our neighbor who also loved it and requested a copy of the recipe. I will add more fresh mushrooms next time. Thanks so much for posting!

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Yummmm.....great way to use up the last of the Thanksgiving Turkey! We loved it....

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Excellent dish. I made as directed, and it turned out great. I omitted the optional ingredients, and went for the turkey version. When I make this next time, I think that I will add a bit more cream, as I would like it a little creamer, but that is a very small thing. Overall fantastic taste and texture. 5 stars for sure. Thanks once again for a great recipe.

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I made this with turkey, only had a mexi blend of cheese so I used that instead of cheddar. I did have the parm. though. This casserole turned out wonderful, followed per directions (even the jalapeno) except for using the cheese mix. Very good, will cut and wrap in individual servings and put in a gallon zip lock and freeze for future meals. Very good. One more thing I did different was to not use the whole amount of thin spaghetti I just added to the sauce a little at a time so I would have enough sauce for it. I also broke the pasta in half before cooking.

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We loved this recipe. I did make some mods since the original recipe was so high in fat, and after thanksgiving I was scared to make it. I used milk instead of cream, lowfat sour cream, low fat cheeses, and the healthy quest soups from Campbell's and didn't add any salt. I used leftover turkey...and next time won't use so many mushrooms. Despite all that it still tasted great!!!! DH had seconds and took a big container of it for lunch. This is a winner..will make it again!!!

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Great creamy taste! I modified this to make it a bit healthier, and cut the recipe in half while at it. I used Pasta Roni fettucinne, skim milk in place of cream, 2% cottage cheese for sour cream, and used 1/2 can each of cream of mushroom and cream of chicken & it came out great. Great for a snowy evening. Thanks for a good one.

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Delicious! This was my first attempt at making tertazzini & it came out perfectly! This was so creamy and yummy, it is a definite keeper & it'll be perfect for cold winter days. I did not have Parmesan & I ran out of cheddar so I supplimented the cheese portion with some grated mozzarella (worked well). I also completely forgot to add seasoning but it still tasted lovely. I would probably add some more peas next time around, and DH suggested using a thicker ribbon pasta as well, but personally, I think it is pretty much perfect as it - thanks for a yummy recipe!

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Love this! I used a little celery seed since I didn't have a can of cream of celery, and used diced green chilis since that's what I had on hand. My kids prefer fettuccine noodles, and that worked great too. Kittenkal, thanks again for a marvelous recipe!

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Oh so good!!! I made it as stated except I left out the jalapeno and used milk instead of whipping cream. I used fresh mushrooms and leftover turkey.

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I thought this was a good base recipe. I added some more pepper, garlic, and a lil basil. wish I would've used a lil less sour cream and another can of mushroom soup instead of the celery soup. I will be making this one again.

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