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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1STIR SOUP MIX INTO BOILING CHICKEN BROTH, COVER AND COOK 10MIN.

2MEANWHILE 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.

3MELT 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.

4I 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