Chicken or Turkey Tetrazzini Deluxe |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This casserole is a great way to use leftover turkey or chicken. It is Delicious and freezes well too, but be warned that this makes ALOT, I usually freeze one half of this when I make it. Ingredients:
1 (16 ounce) package linguine |
1/2 cup butter |
2 cups of sliced fresh mushrooms |
1 cup minced onion |
1 cup minced green bell pepper |
2 (10 3/4 ounce) cans condensed cream of mushroom soup |
2 cups chicken broth |
2 cups shredded sharp cheddar cheese |
1 (10 ounce) package frozen green peas |
1/2 cup cooking sherry |
1 teaspoon worcestershire sauce |
1 teaspoon salt |
1/4 teaspoon ground black pepper |
4 cups chopped cooked chicken breasts |
1 cup grated parmesan cheese |
paprika |
Directions:
1. Bring a large pot of lightly salted water to a boil.
2. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
3. Preheat oven to 375 degrees F.
4. Melt butter in a large saucepan over medium heat.
5. Add mushrooms, onion and bell pepper and saute until tender.
6. Stir in cream of mushroom soup, chicken broth and cook, stirring, until heated through.
7. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken.
8. Mix well and transfer mixture to a lightly greased 11x14 inch baking dish.
9. Sprinkle with Parmesan cheese and paprika.
10. Bake in the preheated oven for 25 to 35 minutes, or until heated through.
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