Turkey Tetrazzini

Here is an easy and creamy chicken and pasta casserole, sure to become a family favorite. Great for left over turkey from Thanksgiving.

Turkey Tetrazzini
Serves 6
Here is an easy and creamy chicken and pasta casserole, sure to become a family favorite.
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Prep Time
30 min
Cook Time
1 hr
Prep Time
30 min
Cook Time
1 hr
Ingredients
  1. 8 oz uncooked spaghetti, broken in half
  2. 2 tablespoons vegetable oil
  3. 1/2 cup chopped onion (1 medium)
  4. 1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
  5. 1/2 cup half-and-half
  6. 1/2 teaspoon salt
  7. 1/4 teaspoon pepper
  8. 2 cups chopped deli rotisserie chicken or cubed cooked turkey
Topping
  1. 1/3 cup shredded Parmesan cheese
  2. 1/3 cup Progresso™ Italian style panko crispy bread crumbs
Instructions
  1. Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  2. Cook and drain spaghetti as directed on package; set aside. In 12-inch skillet, heat oil over medium-high heat until hot. Cook onion in oil 2 to 3 minutes, stirring frequently, until almost tender. Stir in soup, half-and-half, salt and pepper; heat to boiling. Stir in chicken and cooked spaghetti. Pour mixture into baking dish.
  3. Cover with foil; bake 20 minutes. In small bowl, mix Topping ingredients; sprinkle over pasta mixture. Bake uncovered about 10 minutes longer or until bubbly around edges and center is hot.
Notes
  1. Recipe Courtesy of Betty Crocker.
Shades of Pink Magazine http://shadesofpinkmagazine.net/
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