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Nutrition Facts

Serving Size 1 (361g)

Recipe makes 8 servings

Calories 728
Calories from Fat 366 (50%)
Amount Per Serving %DV
Total Fat 40.7g 62%
Saturated Fat 21.6g 108%
Monounsaturated Fat 11.4g
Polyunsaturated Fat 4.0g
Trans Fat 0.0g
Cholesterol 132mg 44%
Sodium 1162mg 48%
Potassium 489mg 13%
Total Carbohydrate 50.9g 16%
Dietary Fiber 0.7g 2%
Sugars 2.6g
Protein 39.5g 78%

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Chicken or Turkey Tetrazzini Casserole

Recipe #190135 | 1¼ hours | 35 min prep | add private note
KITTENCAL

By: KITTENCAL
Oct 13, 2006

Three flavors of canned soup takes the place of a creamed sauce for this recipe, I like to use 2 cans cream of mushroom and 1 can cream of chicken, I would suggest to add in salt if needed at the table as the creamed soups have enough salt already added . This is really good!

SERVES 8 (change servings and units)

Ingredients

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).

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Featured Reviews for This Recipe

From: children from A to Z

On Mar 30, 2009

I just made this for dinner and it was wonderful. The only change I made was I didn't add any jalapeno's, we have little ones. I have enough leftover for another meal. Thanks for posting!

0 people found this review helpful

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    From: Simply Sarah

    On Nov 18, 2008

    This is the first recipe I have ever followed line by line and I would not change a thing! I had a ton of shredded chicken to use up so I searched "Chicken Casserole" and found this. Perfect, and as you stated it really doesn't need extra salt. I made the full recipe even though it's just my husband and I, so now we've got a dinner and lunch in the freezer for next week. Thanks for such a great recipe!

    0 people found this review helpful

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  • From: Chef Kirby

    On Dec 5, 2008

    perfect for Thanksgiving leftovers! My Family of three had two servings and it was almost gone the first night. I will definitely use this recipe again.

    1 person found this review helpful

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    From: Dewdropdeb

    On Nov 22, 2008

    Really tasty. I don't like all the chemicals and artificial stuff in the canned soups so I made a thick bechamel sauce instead. A lovely meal that the whole family enjoyed and a great way to use up chicken! Thanks!

    1 person found this review helpful

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  • Read all 37 reviews

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