Cozy up with our Savory Turkey (or Chicken) Tetrazzini 🍂 This creamy, flavorful casserole combines tender turkey, earthy mushrooms, and our rich Saucier Hungarian Mushroom Soup for the ultimate comfort food. It's a delicious way to use that leftover holiday turkey or chicken!
Ingredients:
- 3/4 pound spaghetti, cooked al dente
- 3 T butter
- 1/2 pound, 3 cups, sliced fresh mushrooms
- 1 cup chopped celery
- 3 to 4 cups shredded turkey or rotisserie chicken (or use 1 1/2 pounds uncooked turkey breast or chicken breasts/thighs, cut into 1” pieces)
- 1/2 cup sherry or white wine
- Two 16-oz containers Saucier Hungarian Mushroom Soup, defrosted
- 8 oz heavy/whipping cream or half-and-half
- 3/4 cup frozen petite peas (optional)
- 1/2 cup grated or shredded Parmesan cheese
- 3 T chopped fresh parsley or thyme (optional)
Preheat oven to 375°.
Sauté mushrooms & celery in butter and 1/4 t salt on medium heat for about 10 min. Use a pan large enough to hold entire recipe, an oven-safe pan if you have one. Cook until celery is tender and mushrooms are browned.
Remove mushrooms & celery from pan. If using cooked poultry, skip to next step to deglaze pan. If using uncooked chicken or turkey, add to pan, season with another 1/4 t salt & sauté just until cooked through. Remove poultry from pan.
Deglaze empty pan with sherry or wine on high heat, stirring up any browned bits at bottom of pan, about 3 min.
Add Saucier Hungarian Mushroom Soup, cream, frozen peas, mushrooms, celery, poultry and cooked spaghetti. Stir well to combine, and add water if needed, ~1/2 cup, so it’s fairly saucy/soupy. It will thicken as you bake it. Continue to heat & stir until hot, about 5-10 min.
Place into baking dish, or just use pan if it’s oven safe, top with Parmesan. Bake about 20 min until heated through, then sprinkle with parsley or thyme.
Enjoy & stacy saucy!
