tetrazzini

This is a quick and easy turkey tetrazzini recipe to make and is sure to become a new family favorite - plus it makes great use of Thanksgiving or Christmas leftovers!

30 Minute Stovetop Turkey Tetrazzini

vegetable oil

onion

mushrooms

low-sodium chicken broth (see notes about seasoning)

milk (whole

(12-oz) box spaghetti (uncooked (regular, whole wheat

turkey turkey

sour cream (low fat

butter

parmesan cheese (grated)

Italian parsley (chopped (optional))

Heat the oil in a large pot one medium-high heat. Add the onion (if using) and mushrooms and cook until starting to soften. This should take about 2-3 minutes.

Pour the chicken stock and milk into the pot bring to a boil over medium-high heat. Add the spaghetti to the pot and cook until almost al-dente, about 10 minutes. Stir in the cooked turkey meat and finish cooking until the pasta is done.

Take the pot off the heat, stir in the sour cream, butter and cheese. Serve immediately garnished with chopped parsley, if you like.

https://embed.mediavine.com/videos/xwdjaizgkzvqudwcfqgb

Relax your dinner prep with this easy 30 Minute Stovetop Turkey Tetrazzini recipe. It’s quick to make (just one pot!) and is sure to become a new family favorite – plus it makes great use of Thanksgiving or Christmas leftovers.

How to Make Turkey Tetrazzini

Chicken Tetrazzini is a creamy, cheesy pasta dish that the whole family will love. Easy to make and freezer friendly, it&#x27;s a great casserole to share with friends.

Chicken Tetrazzini

chicken (about 1 pound)

unsalted butter (plus more for buttering pan)

cream of chicken soup

sour cream

dry white wine

salt

black pepper

Tablespoons parmesan cheese

mozzarella cheese

Combine 1/2 cup butter, cooked chicken, soup, sour...

Combine 1/2 cup butter, cooked chicken, soup, sour cream, salt, pepper and white wine. Add cooked noodles.

Pour into a buttered 13x9. Sprinkle both cheeses...

Pour into a buttered 13x9. Sprinkle both cheeses on top.

Bake in a 300 degree oven for 45...

Bake in a 300 degree oven for 45 minutes, covered with foil. Remove foil and bake uncovered for another 15 minutes.

May be made in advance and refrigerated (before...

May be made in advance and refrigerated (before cooking). However, add time if that is the case to heat thoroughly! Enjoy!

https://mediavine-res.cloudinary.com/video/upload/ozvmqailupk9vyw08goe.mp4

Comfort food. This Chicken Tetrazzini recipe has been a family favorite for many years! It's also a great dish to bring a new mom!

This Easy Chicken Tetrazzini Recipe is filled with tender chicken and noodles in a creamy mushroom sauce and topped with loads of cheese. 

Easy Chicken Tetrazzini Recipe

Linguine pasta

butter (melted)

cream of mushroom soup*

chicken broth

garlic powder

½ tsp black pepper

parsley (plus more for garnish)

chicken (cooked and shredded)

mozzarella cheese (shredded)

Parmesan cheese (grated)

Cook linguine pasta according to package instructions, until al dente. Heat oven to 350 degrees F. Lightly coat a 9x13&quot; casserole dish with non stick spray and set aside.

Meanwhile, in a large bowl, combine melted butter, cream of mushroom soup, sour cream, chicken broth, salt, garlic powder, and black pepper. Whisk until smooth and combined.

Add in the freshly chopped parsley, cooked chicken and drained, cooked pasta. Stir until combined. Pour creamy pasta mixture into prepared casserole dish.

Sprinkle mozzarella cheese and parmesan cheese over the top. Cover with foil and bake for 30 minutes. Remove foil and continue baking for an additional 10 minutes, until bubbly in center. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1653513021/iQCVps9Y3.mp4

This Easy Chicken Tetrazzini Recipe is filled with tender chicken and noodles in a creamy mushroom sauce and topped with loads of cheese.

Creamy, gooey vegan tetrazzini with peas, mushrooms, and noodles, spiked with white wine. You won't miss the meat or dairy and this is a great recipe to serve to a crowd.

Vegan Tetrazzini with Soy Curls

bread

parsley

tsp onion granules

yeast

sea salt

tsp black pepper

dehydrated soy curls

vegetable broth

tsp liquid smoke

16 oz package whole wheat spaghetti

10 oz bag frozen green peas

oz white button or baby Bella mushrooms (cleaned and sliced)

garlic (peeled and rough chopped)

16 oz bag frozen cauliflower (thawed in warm water)

low-sodium vegetable broth

white wine (or tequila (optional))

cashews

tsp mustard powder (or 1 Tbl prepared yellow mustard)

lemon

liquid smoke

Tbl low-sodium tamari

oregano

thyme

sea salt and pepper (to taste)

For the topping, process bread, dried parsley, onion granules, garlic powder, nutritional yeast, salt and pepper in a food processor until you have medium bread crumbs. Set aside.

Topping

Preheat oven to 400ºF degrees. In a medium-size bowl, cover dehydrated soy curls with a mixture of vegetable broth, tamari, and liquid smoke and allow to sit for at least 10 minutes. Drain, and squeeze dry. You don't have to squeeze all of the water out of them.

Shred the rehydrated soy curls in a food processor set on the lowest speed for a few seconds until they resemble shredded chicken. Be careful not to overprocess. Set aside.

Cook pasta according to package directions, throwing in the peas for the last 2-3 minutes. Drain and set aside in a large bowl.

Saute the mushrooms and garlic over medium heat until the mushrooms have released their water and just start to brown. There’s no need to use oil, but you can add a little water if they start to stick.

Filling

In another saucepan (or you can use the same pan as you sauteed the mushrooms) combine cauliflower, vegetable broth, wine, cashews, nutritional yeast, mustard powder, liquid smoke, tamari, lemon juice, oregano, and  thyme. Salt and pepper to taste. Bring to a simmer and cook for 5-8 minutes until cauliflower is tender.

Carefully transfer cauliflower mix to a blender and blend until smooth. Be careful because hot sauces can splatter.

Sauce

To the cooked pasta and peas, add the shredded soy curls, cauliflower sauce and mushrooms. Stir until well combined.

Transfer to 13-inch by 9-inch casserole dish. Top with seasoned breadcrumbs.

Bake casserole for 20-25 minutes, or until top is golden brown.

To Assemble

This Chicken Tetrazzini is a comforting and creamy cheesy pasta bake that tastes anything but slimming - perfect if you&#x27;re counting calories or following a plan like Weight Watchers!

Chicken Tetrazzini | Slimming &amp; Weight Watchers Friendly

chicken

onions

500 g mushrooms (thinly sliced)

tbsp garlic granules

chicken stock cube

stock

spaghetti

spinach

g wholemeal bread

g Parmesan or strong cheddar (finely grated)

mustard powder

low-calorie cooking spray

salt and pepper

Pre-heat

Cook

Add the chicken, onions, and garlic granules to a large saucepan. Spray with low-calorie cooking spray and cook over a medium heat for 5 minutes until the outside of the chicken has coloured and the onion begins to soften.

Add the stock and white wine stock pot to the saucepan. Add the mushrooms and stir.

Simmer

Simmer over a medium heat for 15 minutes until the stock has reduced and the chicken is cooked through. Once done, remove from the heat.

Boil

While the chicken and mushrooms are cooking, add the spaghetti to another saucepan and cover with cold water. Bring to the boil and then reduce the heat to simmer for 10 minutes until the pasta is cooked and softened.

Drain the pasta and add it to the pan with the chicken along with the spinach. Stir to combine until the spinach has wilted slightly.

Add the light cheese spread to the saucepan and stir to coat the pasta and chicken mix. Season with salt and pepper to taste. (Note: it may not need any salt depending on the saltiness of the stock and cheese spread you used).

Pour

Pour the mixture into a roasting dish and set aside while you prepare the topping.

Blitz

In a blender, blitz the bread to make breadcrumbs.  Stir in the grated cheese and mustard powder to the breadcrumb mix.

Sprinkle

Sprinkle the breadcrumb mix on top of the spaghetti and chicken and spritz the top with low calorie cooking spray. Place into the middle of a hot oven for 20 minutes or until the top is lightly golden.

Remove

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Preheat the oven.

Cook the chicken, onions, and garlic granules to a large saucepan.

Add the stock, white wine stock pot and mushrooms

Simmer over a medium heat.

Boil the spaghetti in another saucepan.

Add the drained pasta along with the spinach.

Add the light cheese spread to the saucepan.

Pour the mixture into a roasting dish.

Blitz the bread to make breadcrumbs.

Sprinkle the breadcrumb mix on top.

Remove from the oven.

Chicken Tetrazzini - Pinch of Nom

This delicious Chicken Tetrazzini recipe the epitome of comfort food, made easily from scratch, and a meal that will please the pickiest eaters.

lb linguine noodles (,(or sub spaghetti or angel hair))

oz fresh cremini mushrooms (,

butter (, divided)

½ of a yellow onion (, diced)

celery (, chopped)

garlic (, minced)

white wine

all-purpose flour

milk

chicken bouillon paste (,

Lawry's seasoned salt

paprika

mozzarella cheese (, divided)

parmesan cheese (, divided)

chicken (, chopped)

Cook pasta according to package instructions. Drain and set aside

Saute veggies: Add butter to dutch oven or pot over medium heat. Once melted, add mushrooms, spreading them apart into an even layer. Sauté for several minutes on medium high heat, then turn and cook on the other side for a few minutes. Add celery and onion and cook, stirring occasionally, for 5 minutes. Add garlic and cook for 30 seconds. Add ¼ cup white wine to deglaze the pan and cook for 1-2 minutes. Remove contents to a bowl and set aside.

Make sauce: Add remaining ¼ cup butter to the pan and stir in flour. Cook for 1 minute, stirring constantly. Gradually stir in milk and chicken broth until smooth. Season with chicken bouillon, season salt, pepper, and paprika. Once sauce begins to slightly thicken, remove from heat. Taste and adjust seasonings if needed.

Combine: Stir in ½ cup mozzarella cheese and ¼ cup parmesan cheese. Stir in sautéed vegetables. Add noodles, cooked chicken and parsley and use tongs to toss and coat everything in sauce.

Bake: Pour into casserole dish and smooth into an even layer. Top with remaining ½ cup mozzarella cheese and ¼ cup parmesan cheese. Bake at 375 for 25 minutes.

https://content.jwplatform.com/videos/K78vQyC2.mp4

This Chicken Tetrazzini recipe is warm, comforting, and so delicious. It's easy to make with pantry ingredients and will please the pickiest eaters.

An elevated Chicken Tetrazzini that has a homemade sherry laced cream sauce filled with spaghetti, chicken, peas and mushrooms. It is creamy, cheesy and a delicious crowd-pleasing dinner!(can use cooked turkey too!)

Deluxe Chicken Tetrazzini Recipe

oz spaghetti (cooked al dente per package instructions)

celery (diced, (chopped water chestnuts could also be used))

yellow or white onion (diced)

tbsp butter

oz mushrooms (sliced, button or baby bella mushrooms will work)

garlic (minced)

(scant) all purpose flour

(heaping) sharp cheddar cheese (shredded)

peas

Worcestershire sauce

nutmeg

onion powder

tsp kosher salt

cooking sherry

chicken (or turkey) (diced)

almonds

parmesan cheese (shredded)

non stick spray

Once you start the sauce the Tetrazzini comes together really quickly. I recommend measuring out all the ingredients before you get started. It will be a faster and easier work flow!

Recipe Tip

Preheat the oven to 375. Generously spray a 9x13 baking dish with non stick spray.

Break the spaghetti noodles in half and cook them in a pot of salted boiling water, to al dente per package instructions. Drain and lightly rinse with cool water  to stop the cooking. Set aside.

Toast the slivered almonds in a dry pan over medium heat until golden, stirring occasionally so they don&#39;t burn.

Meanwhile, in a large skillet over medium heat sauté the celery and onions in butter, for about 3 minutes. Add the mushrooms and sauté another 2 minutes.

Add the minced garlic and cook another minute.

Whisk the flour into the veggie mixture, making a roux.

Now slowly whisk in the milk. Stirring constantly, bring the mixture to a simmer over medium heat until it starts to thicken, be patient. Do not let the mixture boil.

Turn the heat back to low, add the shredded cheddar cheese, peas, Worcestershire, nutmeg, onion powder, salt and pepper. Stir until the cheese has melted.

Now whisk in the cooking sherry.

Remove from the heat and stir in the cooked chicken, toasted almonds, and cooked spaghetti. Toss to coat the ingredients with the sauce.

Pour the mixture into the prepared baking dish. Sprinkle the parmesan cheese over top and bake for 15-20 minutes until the tetrazzini is bubbly and the cheese is melted on top.

Recipe Instructions

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