December 1, 2011

Lori's Creamy Tetrazzini

So, we are in the final stretch of Friends Week.  This week has gone by so fast with all the wonderful recipes of some of my dear friends.  Tomorrow will be the last day - wow!

Today's recipe is my friend Lori Becker's Creamy Tetrazzini, which can be made with either chicken or turkey.  Doesn't it just look perfect for this time of year?

"We use this recipe at minimum a couple times a year (post Thanksgiving and Christmas for sure).  It's really easy, really good, and is a great way to use that leftover holiday turkey.  It gets gobbled up fast in our home so I always double it.  It's a great recipe anytime of the year.  It's a wonderful and fast dish to make for those football tailgating parties.  If you don't have turkey, you can easily substitute chicken.  It's also a very forgiving recipe if you want to 'doctor it up' using other favorite add-in ingredients as well" ~Lori Becker

Lori's Creamy Tetrazzini

  • 1/4 cup chopped celery
  • 1/3 cup chopped onion
  • 1 (4oz) cans mushroom pieces, drained
  • 1/2 cup margarine
  • 1 (10oz) cans cream of chicken soup
  • 2 cups sour cream
  • 1 can water chestnuts, chopped - optional
  • 1 (4oz) can green chiles, chopped - optional
  • 4 cups chopped cooked turkey or chicken
  • 8oz thin spaghetti, cooked
  • Grated Parmesan cheese & paprika to taste


Preheat oven to 350 degrees.  Saute celery, onion, and mushroom pieces in margarine in a large skillet.  Stir in soup, sour cream, water chestnuts, green chiles, and turkey or chicken.  Mix well.  Add cooked spaghetti.  Spoon into buttered baking dish.  Sprinkle with cheese & paprika.  Bake for 40 minutes or until bubbly.  ENJOY!

Serves 8


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