Chicken or Turkey Tetrazzini Deluxe

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.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 493 Calories

Ingredients

• ½ cup butter
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 2 cups shredded sharp Cheddar cheese
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 2 cups chicken broth
• 1 cup minced onion
• 1 cup grated Parmesan cheese
• 1 teaspoon Worcestershire sauce
• 1 (16 ounce) package linguine pasta
• 1 (10 ounce) package frozen green peas
• paprika to taste
• ½ cup cooking sherry
• 3 cups sliced fresh mushrooms
• 4 cups chopped cooked chicken breast
• 1 cup minced green bell pepper

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

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.

Step 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.

Step 4

Bake in the preheated oven for 25 to 35 minutes, or until heated through.