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Chicken or Turkey Tetrazzini
SUBMITTED BY:
CORWYNN DARKHOLME
PHOTO BY:
HJCARY
"This is a very savory casserole! If you would like to add a even greater and a smoker taste try using smoked chicken or turkey."
RECIPE RATING:
Read Reviews
(92)
Review/Rate This Recipe
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
12 ounces spaghetti
1 1/2 teaspoons vegetable oil
1/2 teaspoon salt
1 1/2 tablespoons butter
1/4 cup chopped onion
1 clove garlic, minced
2 (10.75 ounce) cans condensed cream of mushroom soup
1 cup chicken broth
1 teaspoon seasoning salt
3 cups shredded American cheese
4 cups cooked and cubed chicken
2 tablespoons chopped fresh parsley
2 tablespoons diced red bell pepper
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Cook spaghetti according to package directions, add oil and salt to cooking water. Drain.
In large saucepan or Dutch oven over medium heat, melt butter. Add onion and garlic. Cook, stirring occasionally, 2 minutes. Add soup, broth, seasoned salt and 1 1/2 cups of the cheese. Cook and stir until cheese melts and mixture is smooth. Add spaghetti and chicken or turkey. Mix well. Transfer to 2-quart baking dish. Cover with foil.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until hot and bubbly.
Remove foil. Sprinkle with remaining 1 1/2 cups. cheese. Continue baking 2 minutes or until cheese melts. Sprinkle with parsley and bell pepper.
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REVIEWS
Reviewed on Jan. 3, 2004 by WHEATYCAKES
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WHEATYCAKES
Jan. 3, 2004
I'm glad I read the reviews first because I did take a few peoples advice before cooking.First off I changed the spagetti to 1 pkg egg noodles,3 Tbls. garlic, 2 Tbls.veg. oil,Monteray Jack instead of American cheese.(Where can you find shredded American cheese anyway?I couldn't).Then I added 1/2 pkg. of mushrooms to the garlic and onions sauteed and 1 1/2 cups of milk.The milk is the trick.It will keep it from drying out when reheating.Enjoy.
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11 users found this review helpful
I'm glad I read the reviews first because I did take a few peoples advice before cooking.First...
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Reviewed on Jan. 3, 2004 by
IMAKEYPER
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IMAKEYPER
Jan. 3, 2004
Dinner was super yummy. I exchanged the spaghetti with egg noodles and I sauteed onions, garlic, mushrooms, green pepper and pimentos (in a small amt of chicken broth) I cut out the butter and the oil. I also went from 3 cups of cheese down to one cup which was plenty. When I mixed the soup, broth etc-- I did add 1 cup of milk. We sprinkled the top lightly with parmesan cheese!! It was very creamy and delicious!! I will definitely make this again! Thanks so much for a great start!!
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7 users found this review helpful
Dinner was super yummy. I exchanged the spaghetti with egg noodles and I sauteed onions,...
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Reviewed on Apr. 29, 2007 by Corinne
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Corinne
Apr. 29, 2007
An absolutely delicious way to use leftover turkey or chicken! I made the Slow Cooker Turkey Breast from this site (wonderful recipe!). After reading all of the reviews for this tetrazzini, this is what I did, and recommend: use any kind of pasta; increase butter amount to 3 tablespoons, increase onion to ½ cup, increase garlic to two cloves, use any comibination of cream soups--I used 1 can mushroom and 1 can chicken, add 1 soup can of milk, use any type of shredded cheese or shredded cheese blend. I actually put 2 cups of the cheese into the casserole. A deep-sided 13 X 9 baking dish worked perfectly (spray with non-stick coating first). Here is what I did for the topping: after baking the foil-covered dish for 30 minutes, I sprinkled the remaining 1 cup of cheese, a handful of grated Parmesan, and some crumbled buttery crackers over the top. The dish was returned to the oven uncovered for another 10 minutes. What a delight!
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5 users found this review helpful
An absolutely delicious way to use leftover turkey or chicken! I made the Slow Cooker Turkey...
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Reviewed on Jan. 25, 2004 by
AMYNTEXAS
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AMYNTEXAS
Jan. 25, 2004
I was looking for a different way to use up the leftover Thanksgiving turkey and this was a BIG hit at my house. Adults & kids all liked it. I found some shredded american & chedder cheese at the grocery. Either I've never noticed it before or it is a new product. Either way, it was the perfect consistency for this dish. We smoked our turkey this year and it did give this casserole a nice flavor. I followed the recipe with just a few exceptions. I wanted to make extra casseroles to freeze for later but I didn't just double the recipe. I used about 18 oz of spaghetti, 6 cups of turkey, and a little more chicken broth, onion, & garlic than what the recipe calls for. I also threw in some sliced mushrooms. I was afraid that my kids would be turned off by the red bell pepper on top so I mixed it in the casserole. Finally, I thought it needed something "crunchy" on top so I sprinkled some bread crumbs on top of the cheese before baking. Next time I might try Ritz cracker crumbs. I will be making this one again! Thanks!
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4 users found this review helpful
I was looking for a different way to use up the leftover Thanksgiving turkey and this was a...
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Reviewed on Dec. 2, 2002 by
Sheridan
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Sheridan
Dec. 2, 2002
I made it with turkey,and bowtie pasta. For the season salt, I used some cajun seasoning that I had on hand. It was very cheesy and very good! I will add more turkey next time I make it. I really don't think it matters what kind of cheese you use really, mine was a combo of American, Cheddar and Parmesano Reggiano. It's a keeper, especially for leftover chicken or turkey! yum.
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4 users found this review helpful
I made it with turkey,and bowtie pasta. For the season salt, I used some cajun seasoning that...
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Reviewed on Aug. 1, 2006 by
Leanne
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Leanne
Aug. 1, 2006
Granted I used a regular cream sauce and no soup, swiss cheese and no broth, but blah, blah, blah.
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3 users found this review helpful
Granted I used a regular cream sauce and no soup, swiss cheese and no broth, but blah, blah, blah.
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Reviewed on Jan. 3, 2004 by MCOLETTI
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MCOLETTI
Jan. 3, 2004
Easy and tasty recipe. For best results I'd suggest a low-sodium cream of mushroom soup (or at least one that does not contain MSG). I also undercooked the pasta (based on the package directions) and added a bit more chicken broth. The broth gets absorbed by the pasta during the baking phase and the pasta ends up less mushy than if you had cooked it all they way in the boiling water.
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3 users found this review helpful
Easy and tasty recipe. For best results I'd suggest a low-sodium cream of mushroom soup (or...
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Reviewed on Dec. 11, 2005 by
Alley
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Alley
Dec. 11, 2005
My family loves this recipe. I substituted cheddar for the American cheese, and then sprinkled a combination of cheddar and parmesan cheese on the top. Also, I added some green pepper too - makes it more festive for Christmas when you have both red and green pepper.
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2 users found this review helpful
My family loves this recipe. I substituted cheddar for the American cheese, and then...