Chicken/Turkey Almondzini

Carol Davis


Found this recipe back in 1981 in a magazine. It was perfect for leftover Thanksgiving turkey. It became a family favorite. Then I lost the recipe. I found it on-line recently and made it last week. I've modified it for modern packaging amounts. Very yummy. Enjoy.


★★★★★ 1 vote

20 Min
45 Min


  • 3/4 c
  • 1/3 c
  • 2 Tbsp
    dried onion
  • 1 tsp
    garlic salt
  • 2-1/4 c
  • 5 oz
    shredded swiss cheese
  • 1/3 c
    dry white wine
  • 7 oz
    spaghetti, cooked, drained
  • 2 c
    chopped cooked chicken or turkey
  • 10 oz
    package frozen chopped broccoli, thawed, drained
  • 1-2/3 c
    sliced almonds (one package)
  • 4 1/2 oz
    jar sliced mushrooms, drained
  • 1/4 c
    pimiento (optional)

How to Make Chicken/Turkey Almondzini


  1. In medium saucepan, combine mayonnaise, flour, and seasonings. Cooking over low heat, gradually add milk, stirring constantly until thickened. Add cheese and wine; stir until cheese melts.
  2. In a large bowl, combine mayonnaise mixture, spaghetti, turkey, broccoli, 3/4 cup almonds, mushrooms, and pimiento; toss lightly.
  3. Pour mixture into 11 3/4" x 7 1/2" (approx) baking dish. Top with remaining almonds. Bake at 350 degrees, 40 to 45 minutes or until thoroughly heated. Serve with grated parmesan cheese.

Printable Recipe Card

About Chicken/Turkey Almondzini

Course/Dish: Turkey
Main Ingredient: Turkey
Regional Style: American

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