I decided I should use the leftover turkey I froze after Christmas for something soon. I had been wanting to try to create my own chicken or turkey tetrazzini, and decided this was the time. It turned out to be a perfect use for the turkey, but would also work just as well with chicken.
Chicken
or Turkey Tetrazzini
12
ounces spaghetti, cooked
2-3 cups of cut up, cooked chicken or turkey
1 (10 ounce) can cream of mushroom soup
2-3 cups of cut up, cooked chicken or turkey
1 (10 ounce) can cream of mushroom soup
1 (10
ounce) can cream of chicken soup
½ cup sour cream
½ cup sour cream
2
tablespoons butter
1/2 cup milk
1/2 cup milk
1
teaspoon onion powder
1 teaspoon
garlic powder
Pepper to taste
1 cup shredded mozzarella cheese
About ¼ cup parmesan cheese
In a large bowl, combine cooked spaghetti, soups, sour cream, butter, milk, pepper, garlic powder, onion powder , mozzarella cheese, and chicken or turkey. Stir together well and pour into a greased 9x13 baking dish, spreading out evenly. Top with parmesan cheese until covered. Bake at 350 degrees for 30 minutes.
Pepper to taste
1 cup shredded mozzarella cheese
About ¼ cup parmesan cheese
In a large bowl, combine cooked spaghetti, soups, sour cream, butter, milk, pepper, garlic powder, onion powder , mozzarella cheese, and chicken or turkey. Stir together well and pour into a greased 9x13 baking dish, spreading out evenly. Top with parmesan cheese until covered. Bake at 350 degrees for 30 minutes.
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