Chicken or Turkey Tetrazzini Deluxe |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Cooked chicken or turkey breast, pasta, veggies, sherry and broth with creamy and cheesy elements, all baked into a classic. This casserole is a great way to use leftover turkey or chicken. Delicious and freezes well too. Ingredients:
1 (16 ounce) package linguine pasta |
1/2 cup butter |
3 cups sliced fresh mushrooms |
1 cup minced onion |
1 cup minced green bell pepper |
2 (10.75 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 breast |
1 cup grated parmesan cheese |
paprika to taste |
Directions:
1. 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.
2. Preheat oven to 375 degrees F (190 degrees C).
3. 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.
4. Bake in the preheated oven for 25 to 35 minutes, or until heated through.
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