Chicken or Turkey Tetrazzini Deluxe

Chicken or Turkey Tetrazzini Deluxe
  • PREP TIME
    25 mins
  • COOK TIME
    35 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    12 People
  • VIEWS
    1.2K

A symphony of comfort, this Tetrazzini transforms humble leftovers into a culinary masterpiece. Tender chicken or turkey mingles with perfectly cooked pasta, vibrant vegetables, and a luscious, sherry-infused cream sauce, all crowned with a golden, cheesy crust. A guaranteed crowd-pleaser and freezer-friendly for make-ahead ease.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    39 g
  • Cholesterol
    85 mg
  • Fiber
    3 g
  • Protein
    29 g
  • Saturated Fat
    13 g
  • Sodium
    944 mg
  • Sugar
    5 g
  • Fat
    25 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat your oven to 375 degrees F (190 degrees C). (5 minutes)

Image Step 02
02 Step

Recipe View Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente (about 8-10 minutes). Drain well and set aside. (10 minutes)

Image Step 03
03 Step

Recipe View While the pasta cooks, melt the butter in a large, deep saucepan or Dutch oven over medium heat. Add the mushrooms, onion, and bell pepper and sauté until softened and lightly golden, about 8-10 minutes. (10 minutes)

Image Step 04
04 Step

Recipe View Stir in the cream of mushroom soup and chicken broth. Bring to a simmer, stirring constantly, until heated through. (5 minutes)

Image Step 05
05 Step

Recipe View Remove from heat and stir in the cooked pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper, and cooked chicken or turkey. Ensure everything is well combined. (5 minutes)

Image Step 06
06 Step

Recipe View Transfer the mixture to a lightly greased 11x14 inch baking dish. Sprinkle evenly with Parmesan cheese, then dust lightly with sweet paprika. (5 minutes)

Image Step 07
07 Step

Recipe View Bake in the preheated oven for 25-35 minutes, or until bubbly and golden brown. Let stand for 10 minutes before serving. (35 minutes)

For an extra layer of richness, consider adding 1/4 cup of heavy cream to the sauce.
Feel free to substitute other vegetables such as broccoli florets or diced carrots.
If you don't have sherry on hand, you can use dry white wine or chicken broth with a splash of lemon juice.
To prevent the pasta from sticking, toss it with a little olive oil after draining.
This Tetrazzini can be assembled ahead of time and refrigerated for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if baking from cold.

Chaya Nitzsche

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 390 Ratings)
Total Reviews: (7)
  • Vada Walsh

    Freezes beautifully! I made a double batch and froze half for a busy weeknight.

  • Frederik Hane

    I added some garlic powder to the vegetable sauté, and it gave the dish a fantastic aroma.

  • Dayne Schmitt

    The sherry really elevates the flavor of this dish. Don't skip it!

  • Dolores Armstrong

    I found that using freshly grated Parmesan made a huge difference in the flavor.

  • Carli Ohara

    I tried this with gluten-free pasta, and it worked perfectly.

  • Liliane Schultz

    My kids are usually picky eaters, but they devoured this Tetrazzini!

  • Kolby Schowalter

    This recipe is a lifesaver! It's so easy to throw together, especially when I have leftover turkey after Thanksgiving.

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