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Chicken/Turkey Tetrazzini Recipe

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This recipe for Chicken/Turkey Tetrazzini, by , is from The Stephen Family Cookbook 2005, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
George Faulk (Carol Faulk)
Added: Thursday, June 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
12 oz. spaghetti
1-1/2 t. veg. oil
1/4 tsp salt
1-1/2 butter or marg.
1/4-1/2 chopped onion
1/4 chopped garlic, minced (I use garlic powder)
2 can condensed cream of mushroom soup (10-3/4 oz) I use large
1 c. chicken or turkey broth
1 t. seasoned salt
3 c. shredded cheese (I use sharp cheddar)
4 cups chopped cooked chicken or turkey
2 c. diced celery
1-2 T. parsley
2 T. (or more) diced red bell pepper or pimento

Directions:
Directions:
Heat oven to 350 degrees. Cook spaghetti acc. to pkg. direction, adding oil and salt to cooking water, Drain
In Dutch oven or lg. pot, melt butter. Add onion and garlic. Cook, stirring occasionally, 2 mins.
Add soup, broth, seasoned salt and 1-1/2 c. of the cheese. Cook and stir until cheese melts and mixture is smooth. Add spaghetti and chicken or turkey. Mix well. Transfer to 2-qt. baking dish. Cover with foil, Bake 30 mins until hot
Remove foil, sprinkle with remaining 1-1/2 c. cheese. Continue baking 2 mins. ore until cheese melts. Sprinkle with parsley and bell pepper.*

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
From Luby's Cookbook I double this recipe. Great for church potlucks.
Top can be garnished with canned french-fried onions.

 

 

 

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