Chicken or Turkey Tetrazzini Deluxe

READY IN: 50mins
Recipe by Becky H

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.

Top Review by rharris98

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!

Ingredients Nutrition

Directions

  1. Bring a large pot of lightly salted water to a boil.
  2. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
  3. Preheat oven to 375 degrees F.
  4. Melt butter in a large saucepan over medium heat.
  5. Add mushrooms, onion and bell pepper and saute until tender.
  6. Stir in cream of mushroom soup, chicken broth and cook, stirring, until heated through.
  7. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken.
  8. Mix well and transfer mixture to a lightly greased 11x14 inch baking dish.
  9. Sprinkle with Parmesan cheese and paprika.
  10. Bake in the preheated oven for 25 to 35 minutes, or until heated through.

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