Best Chicken Or Turkey Tetrazzini Deluxe Recipes

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CHICKEN OR TURKEY TETRAZZINI



Chicken or Turkey Tetrazzini image

Sometimes we just need simple. Good use for leftovers, kid friendly, fast and easy, freezable and delicious. Beat that. (Note: Can sub tuna, drained.) Oh, don't leave out the parmesan. It makes the dish.

Provided by gailanng

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2-2 cups cooked chicken or 1 1/2-2 cups turkey, diced
6 ounces spaghetti, cooked al dente (this is less than a package)
10 ounces cream of mushroom soup, undiluted
1 1/2 cups shredded cheddar cheese, divided
1/2 cup parmesan cheese, grated
1/2 cup milk
1/2 cup onion, chopped
1/4 cup bell pepper, chopped (optional)
2 ounces canned mushroom pieces, drained (optional)
2 -3 tablespoons cooked and crumbled bacon (optional)
1/4 teaspoon garlic powder
salt and pepper

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.

DELICIOUS CHICKEN (OR TURKEY!) TETRAZZINI



Delicious Chicken (Or Turkey!) Tetrazzini image

This is so simple, so yummy and a great way of using up leftover chicken or turkey-especially over the holidays. It's slightly different from most recipes as it uses sour cream and cottage cheese, but it works a treat! A firm favourite in my house-especially with my husband, who is not a pasta fan. A real crowd pleaser!

Provided by Noo8820

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

2 chicken bouillon cubes
2 cups hot water
1/2 lb thin spaghetti
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
cayenne pepper
1 cup milk
1 cup sour cream
1 cup cottage cheese
2 cups diced cooked chicken
1 (4 ounce) jar sliced mushrooms
2 tablespoons chopped parsley
1/2 cup grated cheddar cheese

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.

CHICKEN OR TURKEY TETRAZZINI DELUXE



Chicken or Turkey Tetrazzini Deluxe image

This recipe was pinched from allrecipes.com

Provided by Joyce Wall

Categories     Casseroles

Time 1h

Number Of Ingredients 16

1-16 oz linguini pasta
1/2 c butter
3 c sliced mushrooms
1 c minced onion
1 c minced green bell pepper
2-10.75 oz cans condensed cream of mushroom soup
2 c chicken broth
2 c shredded sharp cheddar cheese
1-10 oz pkg. frozen green peas
1/2 c cooking sherry
1 tsp worcestershire sauce
1 tsp salt
1/4 tsp pepper
4 c chopped cooked chicken or turkey
1 c grated parmesean cheese
paprika to taste

Steps:

  • 1. 1.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.
  • 2. 2.Preheat oven to 375 degrees F (190 degrees C).
  • 3. 3.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.
  • 4. 4.Bake in the preheated oven for 25 to 35 minutes, or until heated through.

TURKEY/CHICKEN TETRAZZINI



Turkey/Chicken Tetrazzini image

Here's a great way to serve that holiday leftover turkey. Recipe came from Betty Crocker's Dinner in a Dish. It's another one of those great "comfort foods." We love it and hope you do too. Let me know what you think.

Provided by Judikins

Categories     Poultry

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
1 cup whipping cream
2 tablespoons sherry wine
7 ounces spaghetti, broken into small pieces,cooked and drained
2 cups cubed cooked turkey or 2 cups cooked chicken
1 (3 ounce) can sliced mushrooms, drained
1/2 cup grated parmesan cheese

Steps:

  • Heat oven to 350F.
  • Melt butter over low heat.
  • Blend in flour and seasonings.
  • Cook, stirring until mixture is smooth and bubbly.
  • Remove from heat.
  • Stir in broth and cream.
  • Heat to boiling, stirring constantly.
  • Boil 1 minute.
  • Add sherry.
  • Stir in spaghetti, turkey, and mushrooms.
  • Pour into a square baking dish, 8x8x2".
  • Sprinkle with Parmesan cheese.
  • Bake 30 minutes or until bubbly in center.
  • If desired, brown top by placing briefly under broiler.
  • Garnish with parsley and green olives, if desired.

Nutrition Facts : Calories 492.6, Fat 27.9, SaturatedFat 16.3, Cholesterol 117.5, Sodium 565, Carbohydrate 31.6, Fiber 1.4, Sugar 1.6, Protein 23.9

CHICKEN OR TURKEY TETRAZZINI



Chicken or Turkey Tetrazzini image

This is my version of my husband's favorite casserole. It is a great way to use up the leftovers from the holiday turkey. You can also use the meat from the ready to eat rotisserie chickens availabe in grocery stores. Traditionally my mother-in-law cooked the chickens in a large stock pot with vegetables and poultry seasoning and picked the meat from the bones for the casserole and used the stock for soups.

Provided by Cooking CF

Categories     Stew

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 -4 cups chicken, cooked and cubed in 1 inch pieces. (or turkey)
4 tablespoons butter
8 ounces mushrooms, sliced
1/3 cup flour
1 shallot, minced
2 tablespoons fresh parsley, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup half-and-half
1 -2 cup chicken stock
2 tablespoons dry white wine
8 ounces spaghetti noodles, cooked and drained
1 tablespoon light olive oil
1 1/2 cups parmesan cheese, grated (divided use)

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.

TURKEY TETRAZZINI



Turkey Tetrazzini image

This classic turkey or chicken spaghetti casserole is rich with cheese and has a crunchy bread crumb topping. It was named after Luisa Tetrazzini, a famous Italian opera star at the turn of the 20th century. She enjoyed her fame with a flamboyant and generous public life, singing not only in opera houses but also for free on city streets: In 1910 she gave an outdoor Christmas Eve concert for a huge crowd in San Francisco. It's unclear exactly how this particular dish came to be named after her - it was certainly meant as a compliment - but some accounts say it was her own recipe. The optional curry powder isn't traditional, but it's delicious, and a little added flair seems in the spirit of Ms. Tetrazzini.

Provided by Sarah DiGregorio

Categories     dinner, casseroles, main course

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 17

Salt
1 pound spaghetti or linguine
5 tablespoons unsalted butter
1 pound cremini mushrooms, any tough or dry stems discarded, sliced
8 garlic cloves, chopped
1/3 cup all-purpose flour
1 tablespoon plus 1 teaspoon mild curry powder (optional)
1 cup dry white wine
4 cups chicken or turkey stock or broth
8 ounces cream cheese, cut into chunks
3 cups shredded or chopped leftover cooked turkey or chicken
1 cup frozen peas
1 heaping cup grated Parmesan (4 ounces)
1 cup shredded or grated fontina (4 ounces)
Black pepper
1 cup panko bread crumbs
1/2 cup slivered almonds

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.

EASY TURKEY TETRAZZINI



Easy Turkey Tetrazzini image

An easy, quick turkey dish that turns precooked turkey into a family favorite.

Provided by ONE+ONE

Categories     Pasta and Noodles     Noodle Recipes

Time 45m

Yield 6

Number Of Ingredients 9

1 (8 ounce) package cooked egg noodles
2 tablespoons butter
1 (6 ounce) can sliced mushrooms
1 teaspoon salt
⅛ teaspoon pepper
2 cups chopped cooked turkey
1 (10.75 ounce) can condensed cream of celery soup
1 cup sour cream
½ cup grated Parmesan cheese

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. Preheat oven to 375 degrees F (190 degrees C).
  • Melt butter in a large heavy skillet. Saute mushrooms for 1 minute. Season with salt and pepper, and stir in turkey, condensed soup, and sour cream. Place cooked noodles in a 9x13 inch baking dish. Pour sauce mixture evenly over the top. Sprinkle with Parmesan cheese.
  • Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbling.

Nutrition Facts : Calories 411.1 calories, Carbohydrate 33.5 g, Cholesterol 105.3 mg, Fat 20.1 g, Fiber 2.2 g, Protein 24 g, SaturatedFat 10.4 g, Sodium 1081.8 mg, Sugar 2.1 g

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