Chicken or Turkey Tetrazzini
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Chicken or Turkey Tetrazzini
16 oz. pkg. spaghetti
1/4 c. butter, melted
3 c. cubed cooked turkey/chicken
2 (4 oz) cans sliced mushrooms, drained
4 oz. jar diced pimiento, drained
1/4 c. chopped celery
1/4 c. diced green pepper
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. flour
1/3 c. dry sherry
2 c. chicken broth (canned is fine)
1 c. half-and-half (light cream)
1/8 tsp. garlic powder
1/2 c. grated Parmesan cheese
1/2 tsp. seasoned salt (opt)
2 1/4 oz. pkg. sliced almonds, toasted
(opt)
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Cook spaghetti according to directions;
drain. Place in large bowl, add melted
butter, tossing gently to mix. Add turkey and next 7 ingredients;
toss gently.
Combine flour & sherry in medium bowl,
beating well with a wire whisk. Add
broth, half-andhalf, and garlic powder; stir well. Pour over spaghetti
mixture;
stir gently. Spoon into 13" x 9" x 2" baking dish. Sprinkle evenly
with cheese,
seasoned salt & almonds (Cover and refrigerate until time to
bake, a couple
of hours or overnight) and bake at 350 for 45 minutes. Remove cover,
and bake an additional 10-12 minutes or until hot and bubbly. 8-10
servings.
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(To freeze, cut into individual servings. Wrap in plastic wrap
and then
put in zip-top freezer bags. Hope you
like it, it's the best I've ever tried.)
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