 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
I found a turkey tetrazzini recipe from a cookbook and have changed it around over the years and now we have a family favorite! Every time we make this there are never have any leftovers. Very easy to make and tastes so good! Ingredients:
2 tablespoons butter |
1 cup chopped onion |
1 cup chopped celery |
1 (14 1/2 ounce) can chicken broth |
1 (8 ounce) package cream cheese |
1 (6 ounce) can mushrooms, sliced |
1 cup shredded cheddar cheese |
1 1/2 cups grated parmesan cheese, divided |
1 (10 1/2 ounce) can cream of mushroom soup |
3 (10 ounce) cans turkey or 3 (10 ounce) cans chicken breasts (drained) or 2 3/4 cups cooked turkey or 2 3/4 cups chicken breasts, cut into chunks |
12 ounces cooked spaghetti or 12 ounces egg noodles |
salt and pepper |
Directions:
1. Preheat oven to 350� F. Spray the bottom of 9x13 glass casserole dish.
2. Bring water to boil, and cook the spaghetti.
3. Meanwhile, in a large frying pan melt the butter. Add the chopped onion and celery and saute for 3 minutes or until desired tenderness.
4. Add the chicken broth and bring to a boil. Stir in cream cheese until melted, then add the cream of mushroom and stir until well mixed.
5. Add the turkey, mushrooms, half of the parmesan cheese, shredded cheddar chese, and the cooked spaghetti, stir well.
6. Pour mixture into prepared casserole dish and top with other half of parmesan cheese.
7. Bake for 15-20 minutes or until cheese is melted.
8. Refrigerate leftovers.
|
|