chicken/turkey almondzini
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.
prep time
20 Min
cook time
45 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 3/4 cup mayonnaise
- 1/3 cup flour
- 2 tablespoons dried onion
- 1 teaspoon garlic salt
- 2-1/4 cup milk
- 5 ounces shredded swiss cheese
- 1/3 cup dry white wine
- 7 ounces spaghetti, cooked, drained
- 2 cups chopped cooked chicken or turkey
- 10 ounces package frozen chopped broccoli, thawed, drained
- 1-2/3 cup sliced almonds (one package)
- 4 1/2 ounces jar sliced mushrooms, drained
- 1/4 cup pimiento (optional)
How To Make chicken/turkey almondzini
-
Step 1In 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.
-
Step 2In a large bowl, combine mayonnaise mixture, spaghetti, turkey, broccoli, 3/4 cup almonds, mushrooms, and pimiento; toss lightly.
-
Step 3Pour 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.
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