Recipe by DACLKG
"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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1 (16 ounce) package
sliced fresh mushrooms
minced green bell pepper
2 (10.75 ounce) cans
condensed cream of mushroom soup
shredded sharp Cheddar cheese
1 (10 ounce) package
frozen green peas
ground black pepper
chopped cooked chicken breast
grated Parmesan cheese
paprika to taste
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 wine for the sherry and did not use any water at all. I also used egg noodles and added some linguine to make up my shortfall. The end result was "spectacular" and my husband said it was a super recipe and please, please, make again!
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 can cream of celery soup. I used 2 tblsp. olive oil and 1 tbsp. butter to sautee the mushrooms, onion, and pepper in, and it was plenty (you don't need all that butter). The dish was coming along just great until I added the chicken broth. It diluted the flavors to the point where I had to add more soup! Definitely avoid adding liquid to this dish. The soups will carry it just fine. I also used low fat cheddar cheese and about 1/4 c. dry sherry.
Next time I make this, I'll probably make my own "soups" to bring the calorie, fat, and sodium counts down. The celery adds a nice flavor though, so if you stay with the recipe as it is (sans liquid) I recommend replacing one can of the mushroom soup with a can of celery soup. The scallions and red pepper also add a unique touch that I prefer over onions and green pepper.
This recipe points you in a good direction, but it needs refining to make it "zing".
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 didn't add the additional 2 cups of water because the chicken broth was already watery enough. It makes me wonder if the gal who posted this recipe intended to put chicken broth granuals or something for all the water that it calls for. Anyway, I omitted it on my own.
I suggest using less sherry. I used Marsala wine and it gave was too much flavor. I can imagine the same would happen with cooking sherry. And we omitted the peppers as my husband hates them.
Overall, we'll have it again. But will cut the recipe in 1/2, use little or no wine/sherry, no additional water after the broth, and will leave out the peppers.
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 the water down to 8oz . The first time I made it, it was a little watery. I would definately recommend this recipe!!!
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 Thanksgiving and froze broth) and used this broth in recipe; instead of plain salt and pepper, added Creole seasoning (seasoned salt); left out sherry; added bread crumbs to top. This had a real depth of flavor, probably because the noodles were boiled in broth. Will definitely keep (the modified version of) this recipe in my "favorites" cookbook.
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. I also mixed dry bread crumbs and butter and put it on top before I put it into the oven. This really made it good! Try it!
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 pepper instead of green. That added nice color to the finished product. We had muscadine red wine, so I used that instead of the sherry. Also before I found the worstershire sauce, I added a splash of soy sauce. Once I found the worstershire sauce, I added about a tablespoon of that. Oh, one more change. Instead of adding water, I used a whole can of chicken broth. Superb! I hope you enjoy it as much as we did.
Very good. I substituted white wine for the sherry and used red pepper instead of green. I also left out the Worcestershire. Looked very nice but best of all tasted very good. I halved the recipe and it made a little over 6 servings.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken or Turkey Tetrazzini Deluxe
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 493
** Calories from Fat: 222
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