Turkey or Chicken Tetrazzini

Adapted from a recipe in the Casserole Cook Book, page 149.

This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This dish is excellent, I made this as written 16 Aug 2021 and my parents and I loved this, this will be a regular. Link to the Shortcut is listed in the Recipe Notes section.

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Prep Time 30

Cook Time 30

Course Lunch, Main Dish

Cuisine American

Servings servings

Equipment

Oven
Baking Pan (7x11 inch)

Ingredients

226 grams dry spaghetti, (8 oz)
¼ cup butter, (½ stick / ¼ block)
½ cup all-purpose flour
2½ cups chicken broth, Shortcut
1 cup half and half cream
¼ cup dry white wine, or chicken broth
1¼ teaspoons salt
½ teaspoon MSG
dash black pepper
⅔ cups mushrooms, canned, sliced, drained
¼ cup green bell pepper, diced
2 cups cooked turkey or chicken, diced, Shortcut
½ cup Parmesan cheese, shredded

Instructions

Cook the spaghetti in a pot of boiling salted water until just before tender. Drain.
In a saucepan, melt the butter. Whisk in the flour. Slowly whisk in the broth. Add the cream. Cook and stir until mixture thickens. Stir in the wine or additional broth, and seasonings. Divide the sauce into two mixing bowls.
Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
To one half the sauce, add the drained spaghetti, mushrooms, and bell pepper, mix together.
Pour that mixture into the baking pan.
To the other mixing bowl of sauce, add the turkey or chicken. Mix together.
Make a well in the center of the spaghetti and pour in the turkey mixture. Sprinkle Parmesan over the casserole.
Bake for 30 minutes.
Serve and enjoy.