TURKEY/CHICKEN TETRAZZINI

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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

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