Chicken or Turkey Tetrazzini Deluxe

Chicken or Turkey Tetrazzini Deluxe created by pmaybaum

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.

Ready In:
50mins
Serves:
Units:

ingredients

directions

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

@Becky H
Contributor
@Becky H
Contributor
"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."

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  1. pmaybaum
    • Review photo by pmaybaum
  2. pmaybaum
    Made this today with some left over rotisserie turkey breast. Biggest problem was fighting my wife for space in the kitchen while she was making her breakfast. Modified the recipe considerably and it still turned out great. Had some left over diced carrots, diced red bell pepper, and added them to the dish. Sauteed the veggies (onions, mushrooms, carrots, peppers, and peas) in Balanced Spread margarine. Added a 1/4 cup of flour and skim milk, rather than the cream of mushroom soup and chicken broth. Did add a tsp of low sodium chicken bullion to keep that flavor. So tried to keep the fat a little lower. Added the linguini, cheese, Worcester, and put in a baking dish. Covered and put in refrigerator for the rest of the day. Topped with the parmesan and paprika and baked for 35 min at 350 deg. Turned out great!!! Will definitely do this one again.
  3. JenniferB_RN
    This was delicious -- the kids cleaned their plates and my husband went for seconds! I left out the peppers (DH and the kids all hate them, unfortunately) and I used one can of cream of mushroom and one can of cream of chicken since that's what I had. Otherwise I didn't change anything... great recipe!
  4. jentastic
    This was my first attempt at making Chicken Tetrazzini and it was delicious! Easy recipe to follow, very tasty, reheated well and was just as good leftover. I cut the recipe in 1/2 since it is only me and my husband, and the only changes I made were using the "heart healthy" cream of mushroom soup and white wine instead of sherry, because those were the items I had on hand. Very delicious recipe! Thanks!
  5. Mickey in MN
    This was fine, but I have another Tetrazzini recipe that I'll go to first. Just writing a review so I don't make it again. To high in fat. Didn't like it the second day.
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