Chicken or Turkey Tetrazzini Deluxe

Chicken or Turkey Tetrazzini Deluxe

218
DACLKG 0

"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."
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Ingredients

1 h servings 493 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 493 kcal
  • 25%
  • Fat:
  • 24.7 g
  • 38%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 28.8 g
  • 58%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 944 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

218
  1. 279 Ratings

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Most helpful positive review

O.K. here is my take! Left out the peppers because neither my husband or I like them and substituted celery instead. Did cut the recipe in half and still had left-overs! Substituted white win...

Most helpful critical review

Thanks to earlier reviews, I used one cup of cut scallions (rather than a yellow or white onion), and a red pepper (rather than a green one). I also used one can cream of mushroom soup and one c...

O.K. here is my take! Left out the peppers because neither my husband or I like them and substituted celery instead. Did cut the recipe in half and still had left-overs! Substituted white win...

I didn't read the reviews before making this recipe first. I didn't pay attention to how much it made. We have tons of leftovers! I ended up using wide egg noodles as I had them on hand. I...

I am glad I read the reviews on this first and realized that the recipe was for 12 people. I shortened it to 6 and it was wonderful. Everyone had seconds!! The only thing I did different is cut...

This was great! Here are the changes I made: Cream of Celery soup (instead of mushroom); left out all water as others suggested; boiled noodles in turkey broth (boiled turkey bones from Thanks...

This was really good. I liked it and so did my husband. Although, instead of chopping up veggies, I made it easier by using pre-sliced mushrooms and frozen veggies instead of the green pepper....

This is sooo good. I made slight modifications due to the ingredients I had at home. I did not use mushrooms or peas. I used Vidalia sweet onion instead of green onions. I used a red bell pe...

We have removed the water which was incorrectly added to the ingredient list.

Thanks to earlier reviews, I used one cup of cut scallions (rather than a yellow or white onion), and a red pepper (rather than a green one). I also used one can cream of mushroom soup and one c...

Excellent recipe. Creamy and cheesy without being heavy thanks to the broth and creamed soup combo. Adding the peas and green peppers make it a great one dish dinner. I added a few tablespoons o...