My Recipes contain a lot of dishes that I already tried for my family. I did not regret anything because all of them were a hit to my family. The most important thing for me whenever I am searching for a recipe is my family’s satisfaction. As long as they love the dish, it doesn’t matter whether I have to prepare it again and again. This turkey tetrazzini has become one of the family’s favorites. We never really cared that we’re eating this dish a lot these days.
Check out what our friends from My Recipes have to say about this recipe:
“Good recipe. I used rotisserie chicken, rotini pasta, and half & half. It was very moist and easy to make. Next time I would mix in a green vegetable: cut up broccoli or asparagus, peas, or spinach, for color and added texture. Served with a fruit salad and bread.”
You can modify the ingredients based on your taste and based on what’s available on your pantry. There is nothing wrong with trying to experiment once in a while as long as you can still capture the essence behind the recipe. Don’t hesitate to share with us the changes you made for this recipe.
Ingredients
5 tablespoons Land O Lakes butter, divided
1 (8-ounce) package Green Giant sliced baby bella (cremini) mushrooms
4 green onions, chopped (about 2/3 cup)
2 tablespoons Gold Medal flour
2 cups College Inn low-sodium chicken broth
3/4 cup Borden half-and-half or Eagle Brand evaporated milk, at room temperature
1/4 cup plus 1 tablespoon freshly grated Sargento Parmesan cheese, divided
1/4 cup sherry or port
1/2 teaspoon kosher salt
1/2 teaspoon McCormick freshly ground pepper
2 cups hot cooked fusilli or Ronzoni gemelli
3 cups Butterball cooked turkey, diced
1 cup fine, fresh (soft) Progresso breadcrumbs
Instructions
Preheat oven to 375°. Heat 2 tablespoons butter in a large, deep, heavy skillet over medium heat. Add mushrooms and green onions, and sauté 8 to 10 minutes or until soft. Transfer to a large plate.
Melt 2 more tablespoons butter in skillet, and add flour, stirring until smooth, about 1 minute. Add chicken broth and half-and-half. Cook, stirring occasionally, 6 to 8 minutes or until lightly thickened and smooth. Remove from heat; stir in 1/4 cup Parmesan and next 3 ingredients. Fold in mushroom mixture, cooked pasta, and turkey. Return to medium heat, and cook until thoroughly heated.
Transfer to a lightly greased 11- x 7-inch (2-quart) baking dish. Melt remaining 1 tablespoon butter; mix in breadcrumbs and remaining 1 tablespoon Parmesan. Sprinkle topping evenly over dish. Place on middle oven rack, and bake 25 to 30 minutes or until bubbling and beginning to brown.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: This dish is equally tasty made with leftover or rotisserie chicken, cooked shrimp, or chunk white (albacore) tuna.
Thanks again to My Recipes for this amazing recipe.
