(Recipe comes from my mom Cindy Wallace)
Step by Step Instructions:
To put this dish together you’ll need the following: White Wine (or Dry Sherry), 2 cans of Cream of Chicken & Mushroom Soup, 2 cups of cooked Turkey (or chicken would be great too), Dried Parsley, Grated Parmesan Cheese (you can see I used Parmesan & Romano cheese here), 1/2 cup or so of chopped Onion, about 2 chopped Celery Stalks, a 2 ounce jar of chopped Pimientos (drained), and one 13 ounce package of whole wheat spaghetti. Note that the recipe calls for 5 cups of cooked spaghetti which is about 10 ounces of dried pasta, but I went ahead and used the whole box…it’s up to you!
Begin by bringing water in a large saucepan to a boil. Add the pasta and cook it according to the package’s directions. Then drain the pasta.
I wanted to save on dishes so I used the same pot and melted 4 tablespoons of butter.
Once the butter is melted, add 1/2 cup of chopped onions and 2 chopped celery stalks to the pan.
Sauté the onions and celery until they are tender over medium heat. You’ll want the onions to start to look translucent and the celery should be tender but not mushy.
Then add 2 cans of cream of chicken and mushroom soup, 1 cup of water, 1/2 cup of grated Parmesan & Romano cheese, and about 4 or 5 tablespoons of white wine.
Cook the mixture stirring regularly until the cheese melts. This part really won’t take too long.
Then add 2 cups of cooked turkey, the cooked pasta, and the 2 ounce jar of pimientos, which should be drained so they don’t water down the sauce.
Mix the tetrazzini and then taste and add pepper for seasoning.
Next add about 2 tablespoons of dried parsley and stir the mixture together…
…until it’s well-combined. Taste and add more pepper, pimientos, white wine or whatever your heart desires. Then serve. Seriously that was easy and fast, right?! We had the turkey tetrazzini along with a side salad and a homemade roll. This was total comfort food and is perfect for a busy week night meal. I definitely plan on making this again with rotisserie chicken when I don’t have leftover turkey. So freaking good! Hope you enjoy!
Quick Chicken or Turkey Tetrazzini
This is a great way to use leftover Thanksgiving/Christmas turkey!
4 tbs butter or margarine
½ cup chopped onion
2 cans (10¾ oz.) can creamy chicken mushroom soup (condensed)
1 cup water
½ cup grated Parmesan cheese
4-5 tbs dry white wine
2 cup cubed, cooked chicken or turkey
2 oz jar chopped pimientos (drained)
2 tbs chopped parsley
5 cups cooked spaghetti (approx. 10 oz dried pasta)
1. Melt butter or margarine in medium saucepan over medium-high heat.
2. Add onion and sauté until tender.
3. Reduce heat to medium and add soup, water, cheese and wine, stirring occasionally, until cheese is melted.
4. Add remaining ingredients, and bring to serving temperature.
Serving size: 1 serving (0.9 ounces).
Amount Per Serving
Calories From Fat (58%) 62.81
Total Fat 7.15g 11%
Saturated Fat 4.33g 22%
Cholesterol 22mg 7%
Sodium 382.25mg 16%
Potassium 31.25mg <1%
Total Carbohydrates 1.02g <1%
Fiber 0g 0%
Protein 9.62g 19%