Rich and Creamy Chicken or Turkey Tetrazzini
17
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MAKE IT SHINE!
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Indulge yourself. You know you want to. ;) This is a wonderfully rich tetrazzini that your family will ask for again and again.
- Ready In:
- 45mins
- Serves:
- Units:
17
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ingredients
- 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 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
directions
- 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.
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I made half a recipe but added more garlic. Didn't add the pasta, just baked and then served over the pasta. I like it creamy without the pasta sucking up the sauce. DH had two big bowls and we still had a little left over.Reply
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This is wonderful - rich and creamy. My DH, who claims to hate turkey fixed this way, loved it! The only change I made was to use a sweet onion instead of yellow - and not a whole onion. Yummy!Reply
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I chose this recipe 1) because of all the good hits it got and 2) because I wanted to use up some mushrooms, whipping cream and chicken. I can't say I was blown away with the taste and the final presentation of the dish really put me off. There were 5 sitting at my table and we all agreed that it was eatable....but the visual apeal of this dish was way off! Sorry, but we are going to decline on this one!Reply
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I tweaked this recipe to make it vegan by using vegetable broth instead of chicken stock, vegan parmesan, rice milk instead of cream, and omitting the chicken. I also added some sliced carrots. It was GREAT!Reply
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I tweaked this recipe to make it vegan by using vegetable broth instead of chicken stock, vegan parmesan, rice milk instead of cream, and omitting the chicken. I also added some sliced carrots. It was GREAT!Reply
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