Chicken or Turkey Tettrazini
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 576.8
- Total Fat: 23.9 g
- Cholesterol: 96.7 mg
- Sodium: 1,111.7 mg
- Total Carbs: 59.8 g
- Dietary Fiber: 8.3 g
- Protein: 36.0 g
View full nutritional breakdown of Chicken or Turkey Tettrazini calories by ingredient
Introduction
Modified from a Recipezaar find. Modified from a Recipezaar find.Number of Servings: 8
Ingredients
Ingredients
* 1 (16 ounce) package thin spaghetti (can use regular spaghetti if desired)
* 1/3 cup butter
* 1 large onion, chopped
* 1-2 tablespoon fresh minced garlic
* 1 jalapeno pepper (seeded and finely chopped) (optional)
* 2 cups sliced fresh mushrooms (or use 1-2 cans sliced drained mushrooms)
* 1/4 cup whipping cream
* 3 cups chopped cooked chicken or cooked turkey
* 1 (10 ounce) can condensed cream of mushroom soup, undiluted
* 1 (10 ounce) can condensed cream of chicken soup, undiluted
* 1 (10 ounce) can condensed cream of celery soup, undiluted (or use 2 cans cream of mushroom and 1 can chicken)
* 1 (8 ounce) container sour cream
* 1/2 cup grated parmesan cheese
* 2 1/2 cups grated cheddar cheese, divided
* 1 cup frozen peas (optional)
* fresh ground black pepper (to taste)
Directions
Directions
1.
1
Set oven to 350 degrees F.
2.
2
Butter a 13 x 9-inch casserole dish (or a large oval casserole dish).
3.
3
Cook the pasta in a large pot of boiling water until al dente (do not overcook the pasta, leave semi-firm as it will cook more in the oven) drain, then transfer to a large bowl.
4.
4
Add in whipping cream and all three canned soups, cooked chicken or turkey, sour cream, Parmesan cheese, 1-1/2 cup grated cheddar cheese and frozen peas (if using) toss well to combine.
5.
5
In a large skillet melt butter; add in the mushrooms and cook until all the liquid is removed (about 10 minutes).
6.
6
To the skillet with the mushrooms, add in onions, garlic and jalapeño pepper (if using) sauté until onions are soft; add to the soup mixture.
7.
7
Using a wooden spoon mix all ingredients together until well combined.
8.
8
Season with seasoned salt and pepper (or white salt).
9.
9
Transfer to prepared baking dish.
10.
10
Cover with foil and bake about 30-35 minutes (or until hot and bubbly) uncover and sprinkle with about 1 cup grated cheddar cheese, return to oven and bake until cheese is melted (about 5-8 minutes).
Number of Servings: 8
Recipe submitted by SparkPeople user BREE777.
1.
1
Set oven to 350 degrees F.
2.
2
Butter a 13 x 9-inch casserole dish (or a large oval casserole dish).
3.
3
Cook the pasta in a large pot of boiling water until al dente (do not overcook the pasta, leave semi-firm as it will cook more in the oven) drain, then transfer to a large bowl.
4.
4
Add in whipping cream and all three canned soups, cooked chicken or turkey, sour cream, Parmesan cheese, 1-1/2 cup grated cheddar cheese and frozen peas (if using) toss well to combine.
5.
5
In a large skillet melt butter; add in the mushrooms and cook until all the liquid is removed (about 10 minutes).
6.
6
To the skillet with the mushrooms, add in onions, garlic and jalapeño pepper (if using) sauté until onions are soft; add to the soup mixture.
7.
7
Using a wooden spoon mix all ingredients together until well combined.
8.
8
Season with seasoned salt and pepper (or white salt).
9.
9
Transfer to prepared baking dish.
10.
10
Cover with foil and bake about 30-35 minutes (or until hot and bubbly) uncover and sprinkle with about 1 cup grated cheddar cheese, return to oven and bake until cheese is melted (about 5-8 minutes).
Number of Servings: 8
Recipe submitted by SparkPeople user BREE777.