Awesome Tetrazzini Chicken Or Turkey Recipes

CHICKEN OR TURKEY TETRAZZINI DELUXE

Steps:

• 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.
• Preheat oven to 375 degrees F (190 degrees C).
• 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.
• Bake in the preheated oven for 25 to 35 minutes, or until heated through.

CHICKEN OR TURKEY TETRAZZINI

Steps:

• Preheat oven 350 degrees and grease a 2 quart baking dish.
• In a microwaveable safe bowl, cover and cook the onion and optional bellpepper until tender; about 3-5 minutes.
• Combine all remaining ingredients with the onion/bellpepper mixture, except 1/4 cup cheddar cheese. That includes the chicken or turkey, spaghetti, cream of mushroom soup, 1 1/4 cup cheddar cheese, Parmesan, milk, mushrooms, bacon, garlic powder, salt and pepper.
• Turn into the prepared baking dish. Sprinkle additional 1/4 cup cheddar on top and bake about 30 minutes or until bubbly.

TERRIFIC TURKEY (OR CHICKEN) TETRAZZINI

Steps:

• In medium saucepan, heat 2 olive oil. Add onion, mushrooms, and celery, and saute until tender, then set aside.
• Meanwhile, cook pasta according to package directions and drain.
• In large skillet, melt butter. Whisk in flour and cook for 1 minute, then slowly add half-and-half, and then broth. Bring to a boil and thicken, stirring constantly. Whisk in sherry and spices, then stir in chopped turkey, frozen peas, and reserved onion mixture. Add pasta and stir until evenly coated with sauce.
• Spray a baking dish with non-stick cooking spray. Pour in noodle and sauce mixture, then top with Parmesan cheese. Bake at 350 degrees for 10 to 15 minutes, until bubbly. You can also just run this under the broiler for a few minutes to brown. Enjoy!

CHICKEN (OR TURKEY) TETRAZZINI

Steps:

• Boil chicken until tender, cool, debone, and cut into pieces. Set aside. Reserve broth.
• Cook spaghetti in broth until tender; drain. (NOTE: If you're using leftover chicken or turkey you can cook the spaghetti in purchased chicken broth. The broth adds a lot of flavor, but it's optional. If you don't have it, just cook the spaghetti in salted water.).
• Place drained spaghetti in a very large bowl. Add cooked chicken.
• In a skillet saute the pepper in butter. Add mushrooms and saute a few minutes more. Add to spaghetti along with remaining ingredients except the parmesan. Mix it well.
• Put in a greased 9 x 13" casserole dish, and what's left in a second smaller greased casserole (this makes a lot. Don't worry, it freezes well and the leftovers taste even better the next day).
• At this point you can cook both casseroles, or cover one and place in the freezer to enjoy later.
• When you're ready to cook the casserole, sprinkle the top with parmesan cheese and bake at 350 degrees for 30-35 minutes, or until the top is lightly browned and bubbly.
• REMEMBER: Don't add parmesan until baking time if you're freezing casseroles.

AWESOME TETRAZZINI (CHICKEN OR TURKEY)

Steps:

• Lightly grease a 13" x 9" glass casserole dish; set aside.
• Melt 4 tablespoons butter in skillet over medium heat.
• Add garlic, onion, bell pepper, mushrooms and celery; saute until tender.
• While vegetables cook, pour broth into a saucepan and warm on low heat.
• Break noodles into 3 or 4 shorter lengths and cook according to package directions. (In addition to 'thin' spaghetti, both regular spaghetti and vermicelli will work fine. Angel hair pasta does NOT. Using the smaller amount will result in a creamier dish. Use the full pound if you're stretching it to feed a crowd. And in that case, you may need to divide it into two baking dishes.)
• In another large skillet, melt remaining stick (8 tablespoons) butter over medium heat.
• When butter begins to bubble, sprinkle flour in slowly, whisking constantly until a smooth paste is formed; after flour is totally incorporated, continue cooking and whisking for another full minute. (This will prevent the sauce from having a 'floury' taste.).
• Add warm broth in a slow, steady stream, continuing to whisk constantly.
• Add cream slowly, and then stir in sour cream; continue to whisk constantly until mixture thickens.
• When thick, remove from heat; add about 3/4ths of cheeses, reserving some of each type for topping; continue stirring until cheese has melted and sauce is smooth.
• Add basil. (Other choices might be tarragon or poultry seasoning or whatever you especially like with chicken/turkey.).
• Add cayenne or red pepper flakes, if desired. (Tetrazzini can be a little bland, and my family doesn't go for that, so I add a generous amount. If serving children, you might substitute a teaspoon or so of paprika or seasoned pepper to add a little zip without too much heat.).
• Stir sauce well; taste and add salt, pepper and other seasonings as needed.
• Combine pasta, chicken, sauteed veggies and cheese sauce, stirring well to mix; check and adjust seasonings a final time.
• Pour mixture into baking dish(es); top with remaining cheese.
• At this point, it can be cooked immediately, refrigerated overnight or frozen.
• Bake at 375 degrees F approximately 30 minutes, until cheese has melted and dish is bubbling slightly.
• Serve with a great salad, hot French bread or garlic toast, and a decadent dessert for a fabulous crowd-pleaser.