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Chicken or Turkey Tetrazzini Deluxe
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Cheesy pasta casserole with tender poultry, veggies, sherry, and creamy sauce; perfect for reusing leftover chicken or turkey. Freezer-friendly and irresistibly delicious.
Ingredients:
  • 1 (16 ounce) package linguine pasta
  • 0.5 cup butter
  • 3 cups sliced fresh mushrooms
  • 1 cup minced onion
  • 1 cup minced green bell pepper
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 2 cups chicken broth
  • 2 cups shredded sharp Cheddar cheese
  • 1 (10 ounce) package frozen green peas
  • 0.5 cup cooking sherry
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 4 cups chopped cooked chicken breast
  • 1 cup grated Parmesan cheese
  • paprika to taste
Instructions:
  • 1. Boil a generously salted large pot of water. Cook pasta until al dente, 8 to 10 minutes. Drain and set aside.
  • Preheat your oven to 375 degrees F (190 degrees C) for a perfect bake.
  • In a large saucepan over medium heat, melt butter. Cook mushrooms, onion, and bell pepper until tender. Add cream of mushroom soup and chicken broth, stir until heated through. Add pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper, and chicken. Mix thoroughly and transfer to a lightly greased 11x14 inch baking dish. Sprinkle with Parmesan cheese and paprika before baking.
  • Bake in the preheated oven until warm and bubbly, about 25-35 minutes.

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