Prep 5 mins
Cook 40 mins
Indulge yourself. You know you want to. ;) This is a wonderfully rich tetrazzini that your family will ask for again and again.
- 5 tablespoons butter, divided
- 1 large yellow onion, chopped
- 1 lb sliced mushrooms
- 2 tablespoons flour
- 2 cups chicken broth
- 1 garlic clove, minced
- 1 cup cream or 1 cup half-and-half
- 4 tablespoons sherry wine
- 8 ounces grated parmesan cheese, divided
- 1 whole chickens (cooked and boned) or 4 cooked chicken breasts or 4 cups cooked turkey, meat cut into bite-sized pieces
- 1 lb spaghetti, cooked
- salt and pepper, to taste
- 1⁄4 cup Italian breadcrumbs
- Preheat oven to 375 degrees F.
- In a skillet melt 2 tablespoons butter and sauté the mushrooms and onions until soft; remove from pan and set aside.
- Melt the remaining 3 tablespoons butter and stir in 2 tablespoons flour; cook over medium heat for 1 to 2 minutes to make a roux, stirring constantly (the flour should turn a nice golden color, but be careful not to burn).
- Add chicken broth and garlic and cook over low heat for 1 minute.
- Stir in the sherry and 3/4 of the Parmesan cheese; add the sautéed onions/mushrooms and stir until cheese melts, then stir in the cream or half and half.
- Combine the sauce, cooked and cut-up chicken or turkey, and cooked spaghetti noodles in a large bowl, then spread the mixture into a lightly-buttered/oiled large casserole.
- Bake for 30 minutes or until the top begins to brown; combine the remaining Parmesan with the bread crumbs, then sprinkle it over the casserole and bake for 5 minutes longer.
- Adapted from a post by peggy at Gail's Recipe Swap, who got it from Gourmet Magazine.
- Pat-NoCal’s notes: This is delicious. I didn’t have pimientos so I sauteed some red bell pepper with the mushrooms. Recipe is easily halved. Next time I might use slightly less spaghetti for better sauce coverage.
- nlb’s notes to Peggy: I made your Turkey Tetrazzini tonight and it was absolutely wonderful. I only tweaked this recipe a teensy bit by putting one smashed clove of garlic in the sauce, using roasted red peppers, and medium egg noodles instead of spaghetti. I used the Madeira too and it adds a great dimension to this delicious sauce.
I took a chance and made this for the first time for company and was not disappointed. I made it in advance and put it into the oven as guests arrived - 30 min later dinner is served! Very creamy and flavorful but not too rich (I used Half and Half). This one is a keeper!
I used milk instead of cream to try and get some of the calories down and I cut back on the butter. I also skipped the bread crumb / cheese topping. It still came out great. The sherry really makes this dish.
This was wonderful ... even though I'm vegetarian, I took a nip of the pasta and mushrooms - this has SOME flavor! The boyfriend wanted to know what kind of cheese was used in the sauce; the parmesan really makes it great (the sherry is a nice addition, too - I absolutely love sherry in dishes)! The only modification that I made was to add a little melted butter to the crumbs, and I sprinkled a small amount of garlic powder over the crumb/parmesan topping (I used unseasoned Italian crumbs). Although it wouldn't be very "traditional", I think I'm going to concoct a version for myself using either salmon or tuna. Delicious comfort food, Julesong! Definite 5-star recipe!