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Turkey & Chicken Tetrazzini

Turkey & Chicken Tetrazzini

5
(2)

You'll wish you had more leftovers after you taste this fabulous pasta dish made with chicken or turkey, vegetables and a luscious cream sauce.

serves 4 people

Ingredients

cost per recipe: $11.09

The price is determined by the national average.

  • 2

    tablespoons olive oil

  • 1

    small onion, diced (about 1/4 cup)

  • 8

    ounces mushrooms, sliced (about 3 cups)

  • 1

    stalk celery, finely chopped (about 1/2 cup)

  • 1/2

    cup crinkle-cut frozen carrots, thawed

  • 3

    tablespoons butter

  • 4

    tablespoons all-purpose flour

  • 2/3

    cup half and halfor heavy cream

  • 1 3/4

    cups Swanson® Chicken Broth or Swanson® Chicken Stock

  • 2

    tablespoons dry sherry

  • 1/2

    teaspoon dried thyme, crushed

  • 1/2

    teaspoon dried parsley flakes

  • 1/2

    teaspoon garlic powder

  • 1

    dash cayenne pepper, optional

  • 2

    cups turkey

  • 2

    cups cubed cooked chicken

  • 1/2

    cup frozen peas

  • 8

    ounces (1/2 of a 1-pound package) vermicelli pasta, broken into pieces, cooked and drained

  • 1/4

    cup grated Parmesan cheese

view nutrition info

How to Make It

Heat the oil in a 10-inch skillet over medium heat.  Add the onion, mushrooms, celery and carrots and cook until the vegetables are tender, stirring occasionally.  Remove the skillet from the heat. Heat the butter in a 10-inch oven-safe skillet over medium heat.  Stir in the flour.  Gradually stir in the half-and-half and broth.  Cook and stir until the mixture boils and thickens.  Stir in the sherry, thyme, parsley and garlic powder.  Season with the cayenne pepper, if desired. Stir the turkey, chicken, onion mixture, peas, vermicelli and cheese in the skillet. Heat the broiler.  Broil 4 inches from the heat until the turkey mixture is hot and bubbling and the top is browned.
Step 1

Heat the oil in a 10-inch skillet over medium heat.  Add the onion, mushrooms, celery and carrots and cook until the vegetables are tender, stirring occasionally.  Remove the skillet from the heat.

Step 2

Heat the butter in a 10-inch oven-safe skillet over medium heat.  Stir in the flour.  Gradually stir in the half-and-half and broth.  Cook and stir until the mixture boils and thickens.  Stir in the sherry, thyme, parsley and garlic powder.  Season with the cayenne pepper, if desired.

Step 3

Stir the turkey, chicken, onion mixture, peas, vermicelli and cheese in the skillet.

Step 4

Heat the broiler.  Broil 4 inches from the heat until the turkey mixture is hot and bubbling and the top is browned.

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Made With
Swanson® Chicken Stock

Swanson® Chicken Stock

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Swanson® Chicken Broth

Swanson® Chicken Broth

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Ratings & Reviews

(2)
  • brushjl

    December 6, 2014

    great for thanksgiving leftovers

    this was great for thanksgiving leftovers. I forgot about the chicken, substituted dried black mushrooms for button mushrooms, fresh carrots for frozen, and fresh leek for frozen peas. truly delicious.

    Was this helpful?

    (0) (0)
  • Mojo-jojo3

    November 7, 2006

    Turkey & Chicken Tetrazzini

    quick, easy and very tasty. would highly recommend especially for kids!

    Was this helpful?

    (0) (0)

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