Best 9 Terrific Turkey Or Chicken Tetrazzini Recipes

CHICKEN OR TURKEY TETRAZZINI DELUXE

Steps:

• 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 (190 degrees C).
• Meanwhile, 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 and chicken broth; 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.

CHICKEN OR TURKEY TETRAZZINI

Steps:

• Turn on overn to 350 degrees.
• Melt butter in large skillet. Saute mushrooms 5 minutes until liquid has evaporated and add shallots. Saute 2 to 3 minutes. Stir in flour, parsley, salt and pepper.
• Gradually add the cream and 1 cup of the chicken broth, Cook and stir over medium heat until thickened. Add chicken and stir well, if seems too thick (it should be the consistency of a light cream sauce) add more broth. Stir in parmesan cheese.
• Mix spagetti noodles with oil and place in a 2 1/2 quart casserole or lasagna pan. Top with chichen mixture. Bake covered for 40 minutes,.
• Remove cover and top with 1/2 cup parmesan cheese. Bake an additional 20-30 minutes until hot and bubbly.

CHICKEN OR TURKEY TETRAZZINI

Steps:

• Preheat oven 350 degrees and grease a 2 quart baking dish.
• In a microwaveable safe bowl, cover and cook the onion and optional bellpepper until tender; about 3-5 minutes.
• Combine all remaining ingredients with the onion/bellpepper mixture, except 1/4 cup cheddar cheese. That includes the chicken or turkey, spaghetti, cream of mushroom soup, 1 1/4 cup cheddar cheese, Parmesan, milk, mushrooms, bacon, garlic powder, salt and pepper.
• Turn into the prepared baking dish. Sprinkle additional 1/4 cup cheddar on top and bake about 30 minutes or until bubbly.

TERRIFIC TURKEY (OR CHICKEN) TETRAZZINI

Steps:

• In medium saucepan, heat 2 olive oil. Add onion, mushrooms, and celery, and saute until tender, then set aside.
• Meanwhile, cook pasta according to package directions and drain.
• In large skillet, melt butter. Whisk in flour and cook for 1 minute, then slowly add half-and-half, and then broth. Bring to a boil and thicken, stirring constantly. Whisk in sherry and spices, then stir in chopped turkey, frozen peas, and reserved onion mixture. Add pasta and stir until evenly coated with sauce.
• Spray a baking dish with non-stick cooking spray. Pour in noodle and sauce mixture, then top with Parmesan cheese. Bake at 350 degrees for 10 to 15 minutes, until bubbly. You can also just run this under the broiler for a few minutes to brown. Enjoy!

RICH AND CREAMY CHICKEN OR TURKEY TETRAZZINI

Steps:

• 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.

DELICIOUS CHICKEN (OR TURKEY!) TETRAZZINI

Steps:

• In a saucepam combine bouillon cubes and hot water.Cook over low heat until cubes dissolve.
• Boil the spaghetti in the bouillon until cooked. Set aside.
• In another saucepan melt the butter. Add the flour, salt, pepper and cayenne. Blend thoroughly.
• Pour in the milk. Add the sour cream, cottage cheese, chicken, mushroom and parsley.
• Mix thoroughly, and bring to a boil.
• Add the spaghetti.
• Pour the mixture into a large baking dish. Top with grated cheese.
• Bake at 350°F for approx 40 minutes, until top is golden brown.

TURKEY TETRAZZINI

Steps:

• Heat the oven to 400 degrees. Bring a large pot of well-salted water to a boil and cook the pasta until just shy of al dente, about 2 minutes less than the package directs. Drain and rinse with cold water.
• Meanwhile, in a large Dutch oven, melt 4 tablespoons of the butter over medium-high heat, and add the mushrooms. Season lightly with salt, and cook, stirring only occasionally, until the mushrooms have released their liquid and have started to brown deeply, 8 to 11 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the flour and curry powder, if using. Stir well, until the flour and the mushrooms are evenly combined and the flour is evenly moistened, about 1 minute. Whisk in the white wine, and let it come to a boil, whisking constantly. Let the wine bubble to reduce slightly, 2 minutes. Whisk in the chicken stock, and let it come to a boil. Cook until it thickens noticeably, about 5 minutes.
• Reduce the heat to low. Whisk in the chunks of cream cheese (don't worry if the cream cheese appears curdled), then fold in the turkey, peas and the cheeses. Season generously with black pepper. Add the drained pasta and toss with tongs to combine. Taste and add salt if necessary.
• Transfer to a 9-by-13-inch baking dish. Melt the remaining tablespoon of butter in a small bowl in the microwave, and toss it together with the panko and the almonds. Sprinkle the panko-almond mixture all over the top of the pasta, and bake until bubbly and browned on top, about 25 minutes. Let the casserole rest for 5 minutes before serving. It will be very creamy at first but will firm up as it cools.

TERRIFIC TURKEY TETRAZZINI

Steps:

• Cut turkey into bite sized pieces. Melt butter in a saucepan, then stir in flour; cooking until it starts to bubble. Gradually add chicken stock, stirring until sauce thickens, then add soymilk; salt and pepper and cheese. Add turkey and mushrooms and slowly simmer.
• Meanwhile cook pasta according to package instructions, drain and stir into the turkey mixture. Pour into a non-stick baking dish. Bake at 450 degrees F until heated through and cheese has melted.

TERRIFIC TURKEY TETRAZZINI

Steps:

• Cut turkey into bite sized pieces. Melt butter in a saucepan, then stir in flour; cooking until it starts to bubble. Gradually add chicken stock, stirring until sauce thickens, then add soymilk; salt and pepper and cheese. Add turkey and mushrooms and slowly simmer.
• Meanwhile cook pasta according to package instructions, drain and stir into the turkey mixture. Pour into a non-stick baking dish. Bake at 450 degrees F until heated through and cheese has melted.