Turkey Tetrazzini Recipe

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Turkey Tetrazzini

Rebecca Stosser

By
@heartandsoul87

This recipe has grown from the time my Mom gave it to me (I believe it was originally from Lipton or Campbell's.) I have tweaked it and also have the mushroom haters (daughter-in-law & one grandson) who I have to work around. It is a phenomenal way to use left over turkey and it freezes perfectly!!


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Comments:

Serves:

As many as you have!

Prep:

1 Hr

Cook:

1 Hr

Ingredients

1 pkg
lipton chicken & noodle soup mix
1 1/2 c
boiling chicken broth
6 Tbsp
butter or margarine
1
medium onion, finely chopped
2 Tbsp
jar garlic (more/less to your taste) or use fresh to your liking
2 pkg
6 oz portabella mushrooms cut up
1/4 c
flour
1/2 tsp
seasoned salt
1/4 tsp
pepper
1 c
light cream or milk
1 can(s)
campbell's select gold label creamy portabella soup or reg. or celery or chicken
1 pkg
8oz=1/2 lb cooked pasta; i use angel hair but use what you want
1 c
diced turkey or chicken
2 Tbsp
parsley
1 c
panko bread crumbs
1 1/2 c
fresh grated parmigiano-reggiano cheese

Directions Step-By-Step

1
STIR SOUP MIX INTO BOILING CHICKEN BROTH, COVER AND COOK 10MIN.
2
MEANWHILE IN A SAUCEPAN, MELT 4 TBS (1.4 CUP) BUTTER AND SAUTE ONION, GARLIC, AND MUSHROOMS. GRADUALLY ADD FOUR, SALT, AND PEPPER AND BLEND TO FORM A PASTE.
POUR IN LIGHT CREAM, STIRRING CONSTANTLY UNTIL THICKENED. ADD COOKED CHICKEN SOUP, PORTABELLA SOUP, PASTA, TURKEY, AND PARSLEY. (YOU CAN ADD MORE BROTH OR SOUP IF TOO THICK) TURN INTO A GREASED 2-QUART CASSEROLE.
3
MELT REMAINING 2 TBS BUTTER AND TOSS WITH BREAD CRUMBS AND GRATED CHEESE. SPRINKLE OVER TOP OF CASSEROLE. BAKE IN A MODERATE OVEN, 350 DEGREE FOR 20 MIN. OR UNTIL TOPPING IS LIGHTLY BROWNED.
4
I DOUBLE THE RECIPE FOR FREEZING. ALSO FEEL FREE TO ADAPT AS YOU LIKE. THERE ARE SO MANY WAYS TO CHANGE IT UP TO YOUR LIKING!!

About this Recipe

Course/Dish: Chicken, Turkey, Casseroles
Main Ingredient: Turkey
Regional Style: American
Hashtag: #leftovers