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