Turkey (Or Chicken) Tetrazzini Deluxe |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Adapted from a recipe by Dacklg on Ingredients:
1 lb linguine |
2 tablespoons butter |
2 tablespoons olive oil |
3 cups sliced fresh mushrooms |
1/2 cup minced onion |
1/2 cup minced scallion (green and white parts) |
1 cup minced red bell pepper |
2 (10 3/4 ounce) cans condensed cream of mushroom soup |
1/2 cup chicken broth |
1/2 cup milk |
2 cups shredded sharp cheddar cheese |
1 (10 ounce) package frozen peas |
1/2 cup dry sherry or 1/2 cup madeira wine |
1 teaspoon worcestershire sauce |
1 teaspoon salt |
1/4 teaspoon ground black pepper |
4 cups chopped cooked turkey or 4 cups chopped cooked chicken breasts |
1 cup grated parmesan cheese |
paprika, to taste |
Directions:
1. Preheat oven to 375°F.
2. 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.
3. Meanwhile, melt butter in olive oil in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup, chicken broth and water and cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and turkey. Mix well and transfer mixture to a lightly greased 11x14 inch baking dish. Sprinkle with Parmesan cheese and paprika.
4. Bake in the preheated oven for 25 to 35 minutes, or until heated through.
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