Chicken Tetrazzini (Italian creamy chicken mushroom pasta bake)
Chicken Tetrazzini is a big, bubbly Italian pasta bake with a creamy sauce, juicy chicken and buttery garlic mushrooms. It's cheesy and molten, and it's a pasta bake dream come true!
Leftover Turkey Tettrazini
For an easy way to use up those Thanksgiving day leftovers, try making Sarah Carey’s Turkey Tettrazini, a creamy and delightful way to enjoy turkey all over again!
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Best Turkey Tetrazzini Recipe
This turkey tetrazzini recipe is a delicious way to use up leftover roast turkey from the holidays. Spaghetti, turkey broccoli and cheese are tossed in a from-scratch sauce (no canned soups), and baked until bubbly.
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Homemade Tetrazzini Recipe - Laura Vitale - Laura in the Kitchen Episode 895
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Leftover Thanksgiving Turkey (or chicken) Tetrazzini Recipe
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Ingredients
1 box (16 ounces) spaghetti noodles, cooked al dente
3 cups turkey and/or chicken, roasted or cooked, cut into cubes
2 cans (21.5 ounces) cream of mushroom soup
2 cups sour cream, cream cheese, cream or any combination
1/2 cup chicken broth
1/2 cup unsalted butter melted
1/4 cup parmesan cheese grated
1/2 teaspoon Kosher salt
1/2 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
Topping
2 cups shredded mozzarella cheese
1 tablespoon fresh parsley, chopped for garnish
Instructions
Preheat oven to 325ºF and cook spaghetti noodles al dente. Spray a 9×13-inch baking dish with nonstick spray.
In a large bowl combine turkey, cream of mushroom soup, sour cream, broth, butter, parmesan, salt, pepper, onion powder, garlic powder, and cayenne pepper. Mix until well combined.
Add cooked noodles and toss to combine.
Pour into prepared 9×13-inch baking dish. (You could also use a 12-inch oven-safe skillet.)
Top with shredded mozzarella cheese.
Cover with aluminum foil and bake 45 minutes.
Remove foil and bake an additional 10-15 minutes until cheese is hot and bubbly.
Top with parsley. Serve.
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