Tempting Tetrazzini Casserole
You've just got to try this unbelievably tasty way to use up leftover turkey or chicken. This creamy casserole is easy to make and absolutely delicious!
Ingredients
4 tablespoons butter, melted
1 medium onion, chopped (about 1/2 cup)
1 package (8 ounces) sliced mushrooms
2 tablespoons dry sherry
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1.5 cups milk
0.75 cup grated Parmesan cheese
3 cups cubed cooked chicken or turkey
0.5 cup frozen peas
8 ounces (1/2 of a 1-pound package) spaghetti, prepared according to package directions (about 4 cups)
0.333 cup plain dry bread crumbs
1 medium onion, chopped (about 1/2 cup)
1 package (8 ounces) sliced mushrooms
2 tablespoons dry sherry
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1.5 cups milk
0.75 cup grated Parmesan cheese
3 cups cubed cooked chicken or turkey
0.5 cup frozen peas
8 ounces (1/2 of a 1-pound package) spaghetti, prepared according to package directions (about 4 cups)
0.333 cup plain dry bread crumbs
Instructions
Set the oven to 400°F. Melt half the butter. Stir the melted butter and bread crumbs in a small bowl.
Heat the remaining butter in a 4-quart saucepan over medium heat. Add the onion and cook for 1 minute. Add the mushrooms and cook for 5 minutes or until tender, stirring occasionally. Add the sherry. Cook for 1 minute, stirring to scrape up the browned bits from the bottom of the saucepan.
Stir in the soup, milk and Parmesan cheese. Add the chicken, peas and spaghetti and toss to coat. Spoon the chicken mixture into a 13x9x2-inch baking dish. Sprinkle the bread crumb mixture over the chicken mixture.
Bake for 25 minutes or until the mixture is hot and bubbling.
Heat the remaining butter in a 4-quart saucepan over medium heat. Add the onion and cook for 1 minute. Add the mushrooms and cook for 5 minutes or until tender, stirring occasionally. Add the sherry. Cook for 1 minute, stirring to scrape up the browned bits from the bottom of the saucepan.
Stir in the soup, milk and Parmesan cheese. Add the chicken, peas and spaghetti and toss to coat. Spoon the chicken mixture into a 13x9x2-inch baking dish. Sprinkle the bread crumb mixture over the chicken mixture.
Bake for 25 minutes or until the mixture is hot and bubbling.
Tempting Tetrazzini Casserole
You've just got to try this unbelievably tasty way to use up leftover turkey or chicken. This creamy casserole is easy to make and absolutely delicious!
Directions
Print
Set the oven to 400°F. Melt half the butter. Stir the melted butter and bread crumbs in a small bowl.Heat the remaining butter in a 4-quart saucepan over medium heat. Add the onion and cook for 1 minute. Add the mushrooms and cook for 5 minutes or until tender, stirring occasionally. Add the sherry. Cook for 1 minute, stirring to scrape up the browned bits from the bottom of the saucepan.Stir in the soup, milk and Parmesan cheese. Add the chicken, peas and spaghetti and toss to coat. Spoon the chicken mixture into a 13x9x2-inch baking dish. Sprinkle the bread crumb mixture over the chicken mixture.Bake for 25 minutes or until the mixture is hot and bubbling.
Ingredients
4 tablespoons butter, melted1 medium onion, chopped (about 1/2 cup)1 package (8 ounces) sliced mushrooms2 tablespoons dry sherry1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup1.5 cups milk0.75 cup grated Parmesan cheese3 cups cubed cooked chicken or turkey0.5 cup frozen peas8 ounces (1/2 of a 1-pound package) spaghetti, prepared according to package directions (about 4 cups)0.333 cup plain dry bread crumbs
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