Rich and Creamy Chicken or Turkey Tetrazzini 🍗🧀

Overview:

Indulge yourself. You know you want to. 😉 This is a wonderfully rich tetrazzini that your family will ask for again and again.

• Prep Time: 5 minutes
• Cook Time: 40 minutes
• Total Time: 45 minutes
• Servings: Not specified

Ingredients:

• 5 tbsp butter
• 1 medium yellow onion, chopped
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 2 garlic cloves, minced
• 1 cup half-and-half
• 1/4 cup sherry wine
• 1 cup grated Parmesan cheese
• 4 cups cooked and cubed chicken or turkey
• 8 oz spaghetti noodles, cooked according to package instructions
• 1 cup sliced mushrooms
• 1/4 cup bread crumbs

Instructions:

1. Preheat oven to 375°F (190°C).

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2. Prepare Mushrooms and Onions:

   • In a skillet, melt 2 tablespoons of butter over medium heat.
   • Sauté the mushrooms and onions until soft and tender.
   • Remove from the pan and set aside.

3. Make Roux:

   • In the same skillet, melt the remaining 3 tablespoons of butter.
   • Stir in the flour and cook over medium heat for 1 to 2 minutes, stirring constantly until the mixture turns golden brown.

4. Prepare Sauce:

   • Add chicken broth and minced garlic to the skillet.
   • Cook over low heat for 1 minute.
   • Stir in the sherry wine and 3/4 of the grated Parmesan cheese.
   • Add the sautéed mushrooms and onions to the skillet and stir until the cheese melts.
   • Then stir in the half-and-half until well combined.

5. Combine Ingredients:

   • In a large bowl, combine the sauce, cooked chicken or turkey, and cooked spaghetti noodles.

6. Bake Tetrazzini:

   • Spread the mixture into a lightly buttered/oiled large casserole dish.
   • Bake for 30 minutes or until the top begins to brown.

7. Add Topping:

   • In a small bowl, combine the remaining Parmesan cheese with the bread crumbs.
   • Sprinkle the mixture evenly over the casserole.
   • Bake for an additional 5 minutes, or until the topping is golden brown and crispy.

8. Serve:

   • Remove from the oven and let it cool slightly before serving.
   • Garnish with fresh parsley or grated Parmesan cheese, if desired.

Notes:

• This recipe can be easily halved for smaller portions.
• Feel free to customize by adding your favorite vegetables or using different types of pasta.
• Adapted from a recipe by peggy at Gail’s Recipe Swap, originally from Gourmet Magazine.
• Experiment with different variations, like using roasted red peppers or substituting Madeira for sherry wine, as suggested by Pat-NoCal and nlb.