Turkey or Chicken Tetrazzini
This is one of my favourite ways to use up cooked turkey breast and often gets made the day after a big Thanksgiving or Christmas feast. This one dish wonder is packed with everything to bring excitement to that blah left over white meat.
Turkey or Chicken Tetrazzini
2016-10-07 20:21:43
Serves 6
Prep Time
30 min
Cook Time
30 min
Nutrition Facts
Serving Size
347g
Servings
6
Amount Per Serving
Calories 538
Calories from Fat 158
% Daily Value *
Total Fat 18g
28%
Saturated Fat 8g
42%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 88mg
29%
Sodium 871mg
36%
Total Carbohydrates 54g
18%
Dietary Fiber 3g
12%
Sugars 7g
Protein 39g
Vitamin A
28%
Vitamin C
48%
Calcium
29%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 12 oz uncooked linguine
- 1 cup broccoli florets
- ½ cup frozen peas
- 1 tbsp butter
- 1 small onion, diced
- ½ red pepper, diced
- 1 cup sliced mushroom
- 3 cups cooked turkey or chicken breast, cut into bite sized cubes
- 1 can condensed cream of mushroom soup
- 1½ cup milk
- ½ cup chicken broth
- ½ tsp salt
- ½ tsp pepper
- ½ cup grated parmasan cheese
- 1 cup grated mozzarella cheese
- 2 tbsp fresh chopped parsley
Instructions
- Preheat oven to 400 F.
- Spray a 13x9 inch (3 quart) glass baking dish with non-stick cooking spray.
- Bring water to a boil in a large pot and add the pasta, broccoli and peas. Cook until pasta is tender (about 10 minutes), drain in a colander.
- Meanwhile, saute the onions, red pepper in butter until tender. Stir in the mushroom and cook for about a minute.
- Stir in the condensed soup and gradually stir in the milk and broth.
- Add the pasta, poultry, cheese and soup mixture to the baking dish and stir well.
- Top with the mozzarella cheese and bake uncovered for 30 minutes.
- Allow to stand for about 5 minutes before serving. Sprinkle with parsley and extra parmasan cheese
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