Reviewed: Oct. 26, 2009

Way too salty! Added the ritz cracker topping ( maybe that made it too salty) But overall was not good. No one liked it. I think if you add some milk to the recipe it may turn out better.

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Elizabeth Moser

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Reviewed: Oct. 18, 2009

very good and so easy

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deb

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Reviewed: Jul. 23, 2009

This is super duper yummo! My partner and I are gluten free, so I had to make some modifications as well. I used rice spaghetti noodles, a whole onion, three cloves of garlic, gluten free chicken broth, a combination of cheddar/monteray jack and parmesan. Because most of the cream soups are thickened with wheat flour, I had to use one can of Health Valley Cream of Mushroom soup. It is not condensed, so the only extra liquid I added was the chicken broth. This turned out absolutely delightful, I will definately be making this again!

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MYSTICALRIVER

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jun. 28, 2009

Yummy! I scaled the recipe to four servings. I cut two chicken breasts into bite size pieces and sauteed them in olive oil until cooked through then removed them from the pan. I used the same pan for the onions and garlic and loosened all of the brown bits left from the chicken from the bottom of the pan. I added a half cup of milk as others suggested, used egg noodles and topped with cheese before baking instead of adding for the last two minutes. I also used more onion than called for because we love onions! Sprinkled with some bread crumbs before baking as well. It was creamy and delish! I was afraid it would have that canned soup taste, but it didn't. Pleasant suprise.

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Roosterlady

Cooking Level: Intermediate

Home Town: Tabernacle, New Jersey, USA

Living In: Bunnell, Florida, USA

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Reviewed: May 19, 2009

I reduced the fat by omitting the oil, used reduced fat and sodium mushroom soup. For the cheese, I used a little chunk of Velvetta in the "body" of the recipe and use a sprinkling on the top at the end of the recipe. I also put crushed croutons on the top. YUM... Enjoy!

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tinab

Cooking Level: Expert

Home Town: Lansing, Michigan, USA

Living In: Charlotte, Michigan, USA

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Reviewed: Feb. 6, 2009

I made some modifications to save calories: No oil needed in boiling the noodles. I omitted the cheddar cheese entirely and substituted about 1/2 cup of Parmesan cheese in the sauce and about 1/4 cup on top. I also used one cream of mushroom and one cream of celery, both low fat. And I sauteed celery and green onion in butter instead of regular onion and garlic. I didn't have the red pepper or parsley, but the celery flavor came out nicely. This is a good recipe probably just as it is, but sometimes you have to work with what's in your pantry!

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JENWHITT

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Midlothian, Virginia, USA

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Reviewed: Jan. 6, 2009

I thought this was really good and my husband said this is "a definate make again". I followed some of the other reviewers advice and used 1/2 a bar of fat-free cream cheese (I had it left over, fat-free cream of mushroom soup, a dash of red pepper flakes and topped it with parmesan cheese and crushed ritz crackers. The browned topping was delish!!

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JLOSPHR

Cooking Level: Intermediate

Home Town: Canton, Michigan, USA

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Reviewed: Dec. 10, 2008

Worst tetrazzini I've ever tasted. Way too salty! And bland. Followed recipe exactly as written.

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amylicious

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Reviewed: Nov. 6, 2008

It was fine for leftover turkey, but I wouldn't make it just because I wanted turkey tetrazzini ... there are probably better recipes out there ... thanks, anyway ... :)

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DOLLCHIQUE

Cooking Level: Intermediate

Home Town: Ellijay, Georgia, USA

Living In: Cleveland, Georgia, USA

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Reviewed: Nov. 1, 2008

good recipe for left over chicken and turkey - I added more cheese and some peas and black olives for color and taste

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gymcorridor

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Orlando, Florida, USA

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Reviewed: Sep. 7, 2008

I liked this dish but, after reading the reviews, thought a little more flavor was called for. I sauteed 1 medium diced onion, 1 chopped garlic clove and 2 diced celery ribs in the butter and proceeded as instructed. I also added shredded Parmesean to the top. Very yummy for the little preparation involved.

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Elena

Cooking Level: Expert

Home Town: Simi Valley, California, USA

Living In: Ruidoso, New Mexico, USA

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Reviewed: Aug. 21, 2008

Great ,but stick to cheese in recipe. Too much is not tasty.

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Kathy

Cooking Level: Intermediate

Home Town: Wonder Lake, Illinois, USA

Living In: Rowlett, Texas, USA

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Reviewed: Aug. 6, 2008

I made this exactly as the recipe said except, I added more of the red bell pepper. The consistensy was perfect and the flavor....Oh my gosh! My husband even loved it and he hates cream of mushrom! I'll definately make this more often!

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Holly

Cooking Level: Expert

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Reviewed: Feb. 12, 2008

My kids, ages 7 & 9, rated this FIVE STARS and went back for seconds both nights we had it. I took the advice of another reviewer and added a can of milk to the 2 cans cream of mushroom soup. Used egg noodles instead of spaghetti. Used 1/2 wheel of quesadilla cheese and mixed in 2 slices of individually-wrapped American cheese. On the second night, I crumbled six buttery round crackers over the top and baked it covered in foil for 30 mins...just right. This was creamy and delish. The extra milk made the dish a perfect consistency; without it's a little dry. I'll save this in my keeper file! Thanks for the post.

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Johanna

Cooking Level: Intermediate

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Reviewed: Jan. 12, 2008

Delicious! Great way to use up leftover turkey or chicken. We used cream of chicken soup as we aren't fond of mushroom and substituted cheddar cheese.

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novice

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Reviewed: Dec. 28, 2007

Great recipe - I make it every year w/Thanksgiving or Xmas leftovers, only I always make these adjustments: (1) I use an entire onion (2) I use an entire bell pepper (or sometimes two) -- half w/in the casserole, half sprinkled on top, at the end (3) I add a package of sliced mushrooms and (4) I replace American cheese with a pkg of shredded sharp cheddar (seems healthier this way)

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barbaramarucco

Cooking Level: Intermediate

Home Town: Alameda, California, USA

Living In: San Bruno, California, USA

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Reviewed: Dec. 4, 2007

I'd give it four and a half if I could. I used 1 lb ground turkey, can of cream of mushroom w/ roasted garlic, can of cream of broccoli, and a can of milk. The only reason I give it four is because it wasn't as creamy as I thought it would be. But the flavor was great.

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alreynolds

Cooking Level: Expert

Home Town: Bryan, Texas, USA

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Reviewed: Nov. 26, 2007

We really liked this dish. I used leftover turkey & followed the suggestions of previous reviewers & added ham, sour cream, & parmesan. I only had one can of mushroom soup, so I made a white sauce with cream cheese. I had to put this in a 12X18 pan because it made tons. After we stuffed ourselves, I froze 2 dinner-sized portions. It's a good recipe because you can do so much with it, plus it tasted great!

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Nov. 26, 2007

Pretty good and very easy to put together. I halved the recipe and added 1/2 c. of milk to the soup/broth mixture and used mozzarella cheese. I also sprinkled Parmesean cheese and bread crumbs on top. Instead of using diced red bell peppers, I added a few pinches of red pepper flakes.

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