Mmm- Mushroom Wild Rice Turkey Tetrazzini |
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Prep Time: 0 Minutes Cook Time: 27 Minutes |
Ready In: 27 Minutes Servings: 6 |
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I made this after Thanksgiving and it was so good I tried it again this weekend with leftover chicken. It was equally delicious. Easy prep and a great comfort food. Ingredients:
12 oz. uncooked spaghetti broken into 2 inch pieces |
1/2 cup cooked wild rice |
3 tsp. chicken bouillon granules |
3 t. each butter and all purpose flour |
1/2 pound sliced fresh mushrooms ( i like baby bellas in this) |
1/3 cup chicken stock/broth or sherry |
3/4 tsp lemon-pepper seasoning |
1/2 tsp salt |
1/8 tsp nutmeg |
1 cup evaporated milk |
2/3 cup freshly grated parmesan cheese-divided |
4 cups cubed cooked chicken or turkey |
1/4 tsp paprika |
Directions:
1. Cook spaghetti until done
2. Drain, reserving 2 & 1/2 cups cooking liquid.
3. Stir bouillon into cooking liquid and set aside.
4. Place spaghetti and wild rice in a greased 13 x 9 pan, set aside.
5. In a large skillet saute mushrooms in butter until tender.
6. Stir in flour until blended
7. Gradually stir in sherry or broth and reserved cooking liquid.
8. Add lemon pepper, salt and nutmeg.
9. Bring to a boil, cook and stir for 2-3 minutes or until thickened.
10. Reduce heat to low, stir in milk and 1/3 cup cheese until blended.
11. Add turkey, cook and stir untile heated through.
12. Pour turkey mixture over spaghetti and rice and toss to combine.
13. Sprinkle with paprika and remaining Parmesan cheese.
14. Cover and bake at 375 for 25 to 30 minutes, or until bubbly.
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