Turkey (Chicken) Tetrazzini Bake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 284.1
  • Total Fat: 8.2 g
  • Cholesterol: 36.5 mg
  • Sodium: 1,011.8 mg
  • Total Carbs: 35.8 g
  • Dietary Fiber: 4.1 g
  • Protein: 22.1 g

View full nutritional breakdown of Turkey (Chicken) Tetrazzini Bake calories by ingredient
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From the Weight Watchers Pure Comfort Cookbook From the Weight Watchers Pure Comfort Cookbook
Number of Servings: 8


    1/2 pound uncooked whole wheat pasta
    3 cups cubed turkey or chicken (pre cooked strips)
    2 10 3/4 oz. 98% fat free cream of mushroom soup
    1 c. skim milk
    1/3 cup romano cheese
    3/4 tablespoon garlic powder
    1 tablespoon ground cumin
    1 teaspoon ground pepper
    1/4 cup italian dried bread crumbs
    1 tablespoon melted margarine


This recipe is great for using leftover turkey or chicken. I usually use Italian Style pre-cooked chicken strips. I also use as much of the garlic powder, cumin, and pepper as I please and normally don't measure them.

Preheat the oven to 375. Spray a 7" x 11" baking dish with nonstick cooking spray. Cook the pasta according to package directions. Drain and keep warm.

Combine turkey (or chicken), soup, milk, cheese, garlic powder, cumin, and pepper in a large bowl; add the spaghetti and mix well. Transfer to baking dish.

Combine breadcrumbs and butter in a small bowl. Sprinkle over spaghetti mixture. Bake 20-25 minutes until the top is golden.

Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user REESACHICA86.

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Member Ratings For This Recipe

  • Very Good
    1 of 1 people found this review helpful
    This is a great recipe for using up leftover turkey! However, it was a little heavy on the cumin for my youngsters. Next time I'd probably use half as much. - 11/26/10

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