Chicken or Turkey Tetrazzini Deluxe

Cooked chicken or turkey breast, pasta, veggies, sherry and broth with creamy and cheesy elements, all baked into a classic. This casserole is a great way to use leftover turkey or chicken. Delicious and freezes well too.

Ingredients

• 1 (16 ounce) package linguine pasta


• 1/2 cup butter


• 3 cups sliced fresh mushrooms


• 1 cup minced onion


• 1 cup minced green bell pepper


• 2 (10.75 ounce) cans condensed cream of mushroom soup


• 2 cups chicken broth


• 2 cups shredded sharp Cheddar cheese


• 1 (10 ounce) package frozen green peas


• 1/2 cup cooking sherry


• 1 teaspoon Worcestershire sauce


• 1 teaspoon salt


• 1/4 teaspoon ground black pepper


• 4 cups chopped cooked chicken breast


• 1 cup grated Parmesan cheese


• paprika to taste

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.


2. Preheat oven to 375 degrees F (190 degrees C).


3. Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11×14 inch baking dish. Sprinkle with Parmesan cheese and paprika.


4. Bake in the preheated oven for 25 to 35 minutes, or until heated through.

Chicken or Turkey Tetrazzini Deluxe