Whether it's made with Chicken or Turkey, this casserole is sure to please the pickiest tastes.Difficulty: easy
Cuisine American
Keyword Chicken, Pasta, Turkey
Method Oven
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Equipment
9" x 13" Lasagna Pan
12” Skillet with Deep Sides
INGREDIENTS
3cupsLeft-over Chicken or Turkey - Chopped
½Lb.Mushrooms - Sautéed
½Lb.Cooked Linguini - Drained
½cupGrated Parmesan Cheese
¼cupAlmonds - Slivered
4Tbsp.Butter
1 tsp.Salt
1tsp.Pepper
4 Tbsp.AP Flour
⅛tsp.Nutmeg
2CupsChicken or Turkey Broth
1cupCream
⅓cupDry White Wine
Paprika (Optional) - to taste
INSTRUCTIONS
Preheat Oven to 350°F.
Boil Linguini in salted water until al Dente' - Drain.
In a Large Pan, melt Butter. Sauté Mushrooms until just starting to crisp at edges.
Add Flour, Salt, Pepper, and Nutmeg. Stir until smooth.
Add Broth and Cream. Cook until smooth. Remove from heat.
Add Wine, Linguini, and Turkey. Stir.
Pour into a greased Casserole and sprinkle with cheese and almonds.
Sprinkle lightly with Paprika
Bake for 45 Minutes.
Notes
Shared by Sandi Zets - December 25, 2021Contrary to popular legend, Tetrazzini is NOT Italian but is named after an American Opera Singer named Louisa Tetrazzini.