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Chicken or Turkey Tetrazzini

Chicken or Turkey Tetrazzini

CORWYNN DARKHOLME

CORWYNN DARKHOLME

This is a very savory casserole! If you would like to add a even greater and a smoker taste try using smoked chicken or turkey.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 589 kcal
  • 29%
  • Fat:
  • 31.4 g
  • 48%
  • Carbs:
  • 38.3g
  • 12%
  • Protein:
  • 35.6 g
  • 71%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 1583 mg
  • 63%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cook spaghetti according to package directions, add oil and salt to cooking water. Drain.
  3. In large saucepan or Dutch oven over medium heat, melt butter. Add onion and garlic. Cook, stirring occasionally, 2 minutes. Add soup, broth, seasoned salt and 1 1/2 cups of the cheese. Cook and stir until cheese melts and mixture is smooth. Add spaghetti and chicken or turkey. Mix well. Transfer to 2-quart baking dish. Cover with foil.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes or until hot and bubbly.
  5. Remove foil. Sprinkle with remaining 1 1/2 cups. cheese. Continue baking 2 minutes or until cheese melts. Sprinkle with parsley and bell pepper.
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Reviews

Corinne
74

Corinne

4/29/2007

An absolutely delicious way to use leftover turkey or chicken! I made the Slow Cooker Turkey Breast from this site (wonderful recipe!). After reading all of the reviews for this tetrazzini, this is what I did, and recommend: use any kind of pasta; increase butter amount to 3 tablespoons, increase onion to ½ cup, increase garlic to two cloves, use any comibination of cream soups--I used 1 can mushroom and 1 can chicken, add 1 soup can of milk, use any type of shredded cheese or shredded cheese blend. I actually put 2 cups of the cheese into the casserole. A deep-sided 13 X 9 baking dish worked perfectly (spray with non-stick coating first). Here is what I did for the topping: after baking the foil-covered dish for 30 minutes, I sprinkled the remaining 1 cup of cheese, a handful of grated Parmesan, and some crumbled buttery crackers over the top. The dish was returned to the oven uncovered for another 10 minutes. What a delight!

WHEATYCAKES
58

WHEATYCAKES

1/3/2004

I'm glad I read the reviews first because I did take a few peoples advice before cooking.First off I changed the spagetti to 1 pkg egg noodles,3 Tbls. garlic, 2 Tbls.veg. oil,Monteray Jack instead of American cheese.(Where can you find shredded American cheese anyway?I couldn't).Then I added 1/2 pkg. of mushrooms to the garlic and onions sauteed and 1 1/2 cups of milk.The milk is the trick.It will keep it from drying out when reheating.Enjoy.

IMAKEYPER
36

IMAKEYPER

1/3/2004

Dinner was super yummy. I exchanged the spaghetti with egg noodles and I sauteed onions, garlic, mushrooms, green pepper and pimentos (in a small amt of chicken broth) I cut out the butter and the oil. I also went from 3 cups of cheese down to one cup which was plenty. When I mixed the soup, broth etc-- I did add 1 cup of milk. We sprinkled the top lightly with parmesan cheese!! It was very creamy and delicious!! I will definitely make this again! Thanks so much for a great start!!

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