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Chicken or Turkey Tetrazzini Recipe

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This recipe for Chicken or Turkey Tetrazzini, by , is from Mrs. Schuller's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Schuller
Added: Monday, April 27, 2009


1 (16 ounce) package linguine
1/2 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 (10.75 ounce) cans water
2 cups shredded sharp
Cheddar cheese
1 (10 ounce) package frozen
green peas
1/2 cup cooking sherry
1 teaspoon Worcestershire
1 teaspoon salt
1/4 teaspoon ground black
4 cups chopped cooked
chicken breast
1 cup grated Parmesan cheese
paprika to taste

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, chicken broth and water and 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.




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