Rich And Creamy Chicken Or Turkey Tetrazzini Recipes

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.

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.

Steps:

• Set oven to 350 degrees F.
• Butter a 13 x 9-inch casserole dish (or a large oval casserole dish).
• Cook the pasta in a large pot of boiling water until al dente (do not overcook the pasta, leave semi-firm as it will cook more in the oven) drain, then transfer to a large bowl.
• Add in whipping cream and all three canned soups, cooked chicken or turkey, sour cream, Parmesan cheese, 1-1/2 cup grated cheddar cheese and frozen peas (if using) toss well to combine.
• In a large skillet melt butter; add in the mushrooms and cook until all the liquid is removed (about 10 minutes).
• To the skillet with the mushrooms, add in onions, garlic and jalapeño pepper (if using) sauté until onions are soft; add to the soup mixture.
• Using a wooden spoon mix all ingredients together until well combined.
• Season with seasoned salt and pepper (or white salt).
• Transfer to prepared baking dish.
• Cover with foil and bake about 30-35 minutes (or until hot and bubbly) uncover and sprinkle with about 1 cup grated cheddar cheese, return to oven and bake until cheese is melted (about 5-8 minutes).

Steps:

• Preheat oven to 375 degrees F.
• In a skillet melt 2 tablespoons butter and sauté the mushrooms and onions until soft; remove from pan and set aside.
• Melt the remaining 3 tablespoons butter and stir in 2 tablespoons flour; cook over medium heat for 1 to 2 minutes to make a roux, stirring constantly (the flour should turn a nice golden color, but be careful not to burn).
• Add chicken broth and garlic and cook over low heat for 1 minute.
• Stir in the sherry and 3/4 of the Parmesan cheese; add the sautéed onions/mushrooms and stir until cheese melts, then stir in the cream or half and half.
• Combine the sauce, cooked and cut-up chicken or turkey, and cooked spaghetti noodles in a large bowl, then spread the mixture into a lightly-buttered/oiled large casserole.
• Bake for 30 minutes or until the top begins to brown; combine the remaining Parmesan with the bread crumbs, then sprinkle it over the casserole and bake for 5 minutes longer.
• Adapted from a post by peggy at Gail's Recipe Swap, who got it from Gourmet Magazine.
• Pat-NoCal's notes: This is delicious. I didn't have pimientos so I sauteed some red bell pepper with the mushrooms. Recipe is easily halved. Next time I might use slightly less spaghetti for better sauce coverage.
• nlb's notes to Peggy: I made your Turkey Tetrazzini tonight and it was absolutely wonderful. I only tweaked this recipe a teensy bit by putting one smashed clove of garlic in the sauce, using roasted red peppers, and medium egg noodles instead of spaghetti. I used the Madeira too and it adds a great dimension to this delicious sauce.

Steps:

• Cook and stir onion and celery in butter in a large skillet on medium heat until tender.
• Add broth, cream cheese and 1/2 cup parmesan.
• Cook on low heat until cream cheese is melted, stirring occasionally.
• Add all remaining ingredients except 1/4 cup parmesan.
• Mix lightly.
• Transfer to 13x9 inch baking dish; sprinkle with remaining 1/4 cup parmesan.
• Bake at 350º for 30 minutes.