Chicken or Turkey Tetrazzini Recipe - Allrecipes.com
Chicken or Turkey Tetrazzini Recipe

Chicken or Turkey Tetrazzini

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cook spaghetti according to package directions, add oil and salt to cooking water. Drain.
  3. 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.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes or until hot and bubbly.
  5. 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 More Reviews

Most Helpful Positive Review
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!

 
Most Helpful Critical Review
Jan 03, 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.

 
Jan 03, 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!!

 
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!

 
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.

 
Jan 03, 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.

 
Dec 02, 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.

 
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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Nutrition

  • Calories
  • 589 kcal
  • 29%
  • Carbohydrates
  • 38.3 g
  • 12%
  • Cholesterol
  • 112 mg
  • 37%
  • Fat
  • 31.4 g
  • 48%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 35.6 g
  • 71%
  • Sodium
  • 1583 mg
  • 63%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

CORWYNN DARKHOLME
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