In my Menu Plan January 4-10 I made Turkey Tetrazzini for one of our dinners.  I haven’t made tetrazzini in a LONG time, but I had leftover spaghetti from a dinner while the inlaws were here, and leftover turkey from our Christmas turkey dinner.  SO, I decided to alter my Chicken Tetrazzini recipe!

Chicken (or Turkey) Tetrazzini
originally from a friend (Sandy French)

• 1 pkg (7oz) thin spaghetti (or about 3 cups or so that you have leftover from a spaghetti dinner!)
• 2 cans (8oz each) mushrooms, drained (or about 250g – 8oz – 1 small package – fresh mushrooms, sliced)
• 1/2 cup butter or margarine
• 4 cooked chicken breasts (or about 2-3 cups leftover turkey, or chicken)
• 2 cans cream of chicken soup, undiluted (or cream of mushroom)
• 2 cups sour cream
• grated parmesan cheese

1. Cook & drain spaghetti.
2. Sautee mushrooms in butter.
3. Remove skin & bone from chicken breast and cut into 1-inch pieces.
4. Mix with mushrooms and remaining ingredients, except cheese.
5. Put in buttered casserole dish and sprinkle with cheese (until the top is fairly covered with grated parmesan cheese).
6. Bake @ 400F for 40 minutes. (I covered mine until the last 10 minutes, then took the lid off to brown the cheese a bit.)

Some people like pimentos in their tetrazzini, too.

makes 4-6 servings

(actually this recipe filled a regular sized casserole dish, we ate 1/2 of it and froze the other half for another time!)

Everyone at the table really liked this meal, too!