Chicken or Turkey Tetrazzini Casserole

Chicken or Turkey Tetrazzini Casserole created by DeliciousAsItLooks

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
Serves:
Units:

ingredients

  • 1 (16 ounce) package thin spaghetti (can use regular spaghetti if desired)
  • 13 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)
  • 14 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
  • 12 cup grated parmesan cheese
  • 2 12 cups grated cheddar cheese, divided
  • 1 cup frozen peas (optional)
  • fresh ground black pepper (to taste)

directions

  • Set oven to 350 degrees F.
  • Butter a 13 x 9-inch casserole dish (or a large oval casserole dish).
  • 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.
  • 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.
  • In a large skillet melt butter; add in the mushrooms and cook until all the liquid is removed (about 10 minutes).
  • 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.
  • Using a wooden spoon mix all ingredients together until well combined.
  • Season with seasoned salt and pepper (or white salt).
  • Transfer to prepared baking dish.
  • 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).
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"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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  1. Debra.botts
    Can I freeze the extra mixture that did not fit in my baking dish?
    Replies 1
  2. carmennazario56
    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.
    Reply
  3. 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.
    Reply
  4. DeliciousAsItLooks
    Chicken or Turkey Tetrazzini Casserole Created by DeliciousAsItLooks
    Reply
  5. DeliciousAsItLooks
    Chicken or Turkey Tetrazzini Casserole Created by DeliciousAsItLooks
    Reply
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