Chicken or Turkey Tetrazzini Casserole

Ingredients

• 1 (16 ounce) package thin spaghetti (can use regular spaghetti if desired)

• 1/3 cup butter
• 1 large onion, chopped
• 1-2 tablespoon fresh minced garlic
• 1 jalapeno pepper (seeded and finely chopped) (optional)
• 2 cups sliced fresh mushrooms (or use 1-2 cans sliced drained mushrooms)
• 1/4 cup whipping cream
• 3 cups chopped cooked chicken or cooked turkey

• 1 (10 ounce) can condensed cream of mushroom soup, undiluted

• 1 (10 ounce) can condensed cream of chicken soup, undiluted

• 1 (10 ounce) can condensed cream of celery soup, undiluted (or use 2 cans cream of mushroom and 1 can chicken)

• 1 (8 ounce) container sour cream
• 1/2 cup grated parmesan cheese
• 2 1/2 cups grated cheddar cheese, divided
• 1 cup frozen peas (optional)
• fresh ground black pepper (to taste)

Directions

1. 1

   Set oven to 350 degrees F.

2. 2

   Butter a 13 x 9-inch casserole dish (or a large oval casserole dish).

3. 3

   Cook the pasta in a large pot of boiling water until al dente (do not overcook the pasta, leave semi-firm as it will cook more in the oven) drain, then transfer to a large bowl.

4. 4

   Add in whipping cream and all three canned soups, cooked chicken or turkey, sour cream, Parmesan cheese, 1-1/2 cup grated cheddar cheese and frozen peas (if using) toss well to combine.

5. 5

   In a large skillet melt butter; add in the mushrooms and cook until all the liquid is removed (about 10 minutes).

6. 6

   To the skillet with the mushrooms, add in onions, garlic and jalapeño pepper (if using) sauté until onions are soft; add to the soup mixture.

7. 7

   Using a wooden spoon mix all ingredients together until well combined.

8. 8

   Season with seasoned salt and pepper (or white salt).

9. 9

   Transfer to prepared baking dish.

10. 10

    Cover with foil and bake about 30-35 minutes (or until hot and bubbly) uncover and sprinkle with about 1 cup grated cheddar cheese, return to oven and bake until cheese is melted (about 5-8 minutes).