In this case, it’s turkey tetrazzini. We fried a turkey breast for Christmas and with the leftovers, I made turkey tetrazzini. It’s a huge timesaver to make a big batch of anything and freeze the extra in several dishes for ready to heat and eat meals. This recipe makes a lot.
The green dish is for tonight and we now have 4 additional dinners.
The extra dishes will go in the freezer. That’s four nights I don’t have to cook!
Here’s the recipe I use:
1 – 16 oz. package angel hair pasta, cooked al dente
1 stick butter
1 lb. mushrooms, sliced
1 large onion, chopped
1 bell pepper, minced
1/2 cup parsley, chopped
1 clove garlic, chopped
2 cans cream of mushroom soup
1 can chicken broth
2 cups water
2 cups shredded cheddar cheese
1-1/2 cups frozen green peas
1/2 cup white wine
1 tsp. salt (if needed)
1/2 tsp. black pepper
1-1/2 tsp. paprika
5 cups cooked, shredded or chopped chicken
1 cup parmesan cheese
Directions:
1. Preheat oven to 350º.
2. Melt butter in large pot. Cook onions, bell peppers, garlic and mushrooms til onions are clear. Add cream of mushroom soup, broth, water and cook til ingredients are blended.
3. Stir in pasta, cheddar cheese, peas, wine, parsley, salt, pepper, paprika and chicken. Mix well.
4. Stir into buttered baking dish.
5. Sprinkle parmesan cheese on top.
6. Bake for 40 minutes
