Use up the rest of those thanksgiving leftovers and make this tantalizing Turkey Tetrazzini! So simple to make and a hit with the whole family.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Dinner
Cuisine: American
Keyword: turkey tetrazzini
Servings: 8
Calories: 595kcal
Author: Kellie
Cost: $10
Equipment
baking dish
Ingredients
4cupscooked turkey breastchopped
1tablespoonolive oil
1poundwhite mushroomssliced
1large onionfinely chopped
5clovesgarlicminced
1tablespoonchopped fresh thyme leaves
2 10ouncecan Cream of Chicken Soup
3cupswhole milkroom temperature
1/2cupsour creamroom temperature
1/2cupmelted butterdivided
1teaspoongarlic powder
1/8teaspoonground nutmeg
1poundegg noodlescooked al dente
3/4cupfrozen peas
1/4cupchopped fresh Italian parsley leaves
1cupgrated Parmesan
1/4cupPanko breadcrumbs
1cupshredded mozzarella cheese
1/2cupshredded cheddar cheese
Instructions
Preheat the oven to 450 degrees.
Place the chicken in a very large bowl, set aside.
Heat the olive oil in a skillet over medium heat.
Add the mushrooms and saute over until the liquid from the mushrooms evaporates and the mushrooms become golden brown, about 12 minutes.
Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes.
Transfer the mushroom mixture to the bowl with the chicken.
In a separate bowl, whisk together the cream of chicken soup, milk, sour cream, 1/2 the butter, garlic powder and nutmeg.
Add the noodles, sauce, peas, 1 cup mozzarella and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
Transfer the pasta mixture to a baking dish coated with cooking spray.
Stir the remaining cheese, breadcrumbs and butter together in a small bowl.
Sprinkle the cheese mixture over the pasta.
Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.