Best 9 Chicken Or Turkey 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 TETRAZZINI

Steps:

• Preheat the oven to 450 degrees F.
• Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
• Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
• Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
• Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
• Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

TURKEY TETRAZZINI

Steps:

• Cook spaghetti according to package directions; drain. Transfer to a large bowl; add the next 10 ingredients. , Spoon into a greased 2-1/2-qt. casserole; sprinkle with additional cheese if desired. Bake, uncovered, at 375° for 40-45 minutes or until heated through.

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.

CREAMY CHICKEN (OR TURKEY) TETRAZZINI

Steps:

• Cook and stir onion and celery in butter in a large skillet on medium heat until tender.
• Add broth, cream cheese and 1/2 cup parmesan.
• Cook on low heat until cream cheese is melted, stirring occasionally.
• Add all remaining ingredients except 1/4 cup parmesan.
• Mix lightly.
• Transfer to 13x9 inch baking dish; sprinkle with remaining 1/4 cup parmesan.
• Bake at 350º for 30 minutes.

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 CASSEROLE

Steps:

• Set oven to 350 degrees F.
• Butter a 13 x 9-inch casserole dish (or a large oval casserole dish).
• Cook the pasta in a large pot of boiling water until al dente (do not overcook the pasta, leave semi-firm as it will cook more in the oven) drain, then transfer to a large bowl.
• Add in whipping cream and all three canned soups, cooked chicken or turkey, sour cream, Parmesan cheese, 1-1/2 cup grated cheddar cheese and frozen peas (if using) toss well to combine.
• In a large skillet melt butter; add in the mushrooms and cook until all the liquid is removed (about 10 minutes).
• To the skillet with the mushrooms, add in onions, garlic and jalapeño pepper (if using) sauté until onions are soft; add to the soup mixture.
• Using a wooden spoon mix all ingredients together until well combined.
• Season with seasoned salt and pepper (or white salt).
• Transfer to prepared baking dish.
• Cover with foil and bake about 30-35 minutes (or until hot and bubbly) uncover and sprinkle with about 1 cup grated cheddar cheese, return to oven and bake until cheese is melted (about 5-8 minutes).

CHICKEN (OR TURKEY) TETRAZZINI

Steps:

• Boil chicken until tender, cool, debone, and cut into pieces. Set aside. Reserve broth.
• Cook spaghetti in broth until tender; drain. (NOTE: If you're using leftover chicken or turkey you can cook the spaghetti in purchased chicken broth. The broth adds a lot of flavor, but it's optional. If you don't have it, just cook the spaghetti in salted water.).
• Place drained spaghetti in a very large bowl. Add cooked chicken.
• In a skillet saute the pepper in butter. Add mushrooms and saute a few minutes more. Add to spaghetti along with remaining ingredients except the parmesan. Mix it well.
• Put in a greased 9 x 13" casserole dish, and what's left in a second smaller greased casserole (this makes a lot. Don't worry, it freezes well and the leftovers taste even better the next day).
• At this point you can cook both casseroles, or cover one and place in the freezer to enjoy later.
• When you're ready to cook the casserole, sprinkle the top with parmesan cheese and bake at 350 degrees for 30-35 minutes, or until the top is lightly browned and bubbly.
• REMEMBER: Don't add parmesan until baking time if you're freezing casseroles.

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.