Turkey Tetrazzini - Cheri Brinkman - wave3.com-Louisville News, Weather & Sports

Turkey Tetrazzini - Cheri Brinkman

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TURKEY TETRAZZINI- MADE THE QUICK AND EASY WAY!
This is a great "day after" recipe for your leftover turkey or chicken. It can also be made ‘first run' with cooked chicken bought from your grocer's packages meat dept. Either way with a green salad  and Italian bread you will rate a "bravo" from your family and friends.
Ingredients:
2-3 C of turkey ( or chicken)
1 package of spaghetti ( 12 oz)
1 can ( 4 oz) mushrooms
1 tsp. pesto
1 can cream of mushroom soup
1 can ( soup can) of milk
* Leftover cooked: peas OR broccoli
Bread crumbs  /Parmesan cheese
1. Cook pasta according to directions, rinse and set aside.
2. In a skillet,  gently coat the cooked turkey or chicken in pesto over low heat.
3. Combine turkey/chicken with the cooked spaghetti, mushrooms, soup and milk in a large bowl.
4. ** If you have leftover peas or broccoli you can add one or the other if you choose. ( 1 cup of either- not both!!)
5. Pour into a 2 qrt. casserole dish. (or for skillet casserole- heat in electric skillet together)
6. Sprinkle top with bread crumbs and parmesan cheese.
7. Bake at 350 deg. about 30 min or until top is lightly browned.

Serve with a green side salad and Italian bread and a white wine if you choose.
Serves 4-5
** Tips: You can also make this in an electric skillet for faster "prep" or buffet serving. Put topping of bread crumbs and parmesan on each serving as it is served from the skillet.
CINCINNATI AND SOUP: RECIPES FROM THE QUEEN CITY AND GREAT SOUP: Cheri Brinkman -MacGuffin Productions : ALL RIGHTS RESERVED: 2012