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Tetrazzini Casserole Recipe

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This recipe for Tetrazzini Casserole is from Gilchrist Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (26oz.) Campbell’s condensed cream of chicken soup
1 ¼ cup milk
¾ grated Parmesan cheese
2 tablespoons dry sherry
1 teaspoon onion powder
A dash or 2 of white pepper
3 cups cooked cubed chicken or turkey
1 jar sliced mushrooms, drained
½ pound spaghetti cooked until tender
1/3 cup dry bread crumbs
2 tablespoons melted butter
Directions:
Directions:
Directions:
Stir the soup, milk, parmesan cheese, sherry, onion powder and white pepper in a large bowl. Add the chicken, mushrooms and spaghetti and toss to coat. Spoon the chicken mixture into a 3 quart casserole dish.

Stir the bread crumbs and melted butter in a small bowl and sprinkle bread crumbs over the chicken mixture.

Bake at 400º for 25 minutes or until the mixture is hot and bubbling.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
I use this recipe for leftover turkey from Thanksgiving. It freezes well. To freeze skip the baking step until your ready to eat it and add another 10 minutes to the cook time if frozen.

 

 

 

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