Turkey Tetrazzini

Name: Turkey Tetrazzini
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: As many as you have!
Cuisine: American
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

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By Rebecca Stosser
@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!!

Rating:

★★★★★ 1 vote5

Comments:

3 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
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How to Make Turkey Tetrazzini

Step-by-Step

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!!

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