Turkey Tetrazzini
By
Rebecca Stosser
@heartandsoul87
1
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!!
Ingredients
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1 pkglipton chicken & noodle soup mix
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1 1/2 cboiling chicken broth
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6 Tbspbutter or margarine
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1medium onion, finely chopped
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2 Tbspjar garlic (more/less to your taste) or use fresh to your liking
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2 pkg6 oz portabella mushrooms cut up
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1/4 cflour
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1/2 tspseasoned salt
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1/4 tsppepper
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1 clight cream or milk
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1 can(s)campbell's select gold label creamy portabella soup or reg. or celery or chicken
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1 pkg8oz=1/2 lb cooked pasta; i use angel hair but use what you want
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1 cdiced turkey or chicken
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2 Tbspparsley
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1 cpanko bread crumbs
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1 1/2 cfresh grated parmigiano-reggiano cheese
How to Make Turkey Tetrazzini
- STIR SOUP MIX INTO BOILING CHICKEN BROTH, COVER AND COOK 10MIN.
- 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. - 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.
- 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!!
