Skillet Turkey Tetrazzini Recipes

TURKEY TETRAZZINI

Steps:

• Preheat oven to 325ºF and cook spaghetti noodles al dente. Spray a 9x13-inch baking dish with nonstick spray.
• In a large bowl combine turkey, cream of mushroom soup, sour cream, broth, butter, parmesan, salt, pepper, onion powder, garlic powder, and cayenne pepper. Mix until well combined.
• Add cooked noodles and toss to combine.
• Pour into prepared 9x13-inch baking dish. (You could also use a 12-inch oven-safe skillet.)
• Top with shredded mozzarella cheese.
• Cover with aluminum foil and bake 45 minutes.
• Remove foil and bake an additional 10-15 minutes until cheese is hot and bubbly.
• Top with parsley. Serve.

LEFTOVER TURKEY TETRAZZINI

Steps:

• Cook pasta according to package directions, omitting salt. Meanwhile, spray large skillet with cooking spray; heat over medium-high heat.
• Add onion; cook 3 minutes or until softened. Add mushrooms; cook 5 minutes more or until mushrooms are tender and lightly browned.
• Add turkey, undrained tomatoes, soup, water and half of cheese to skillet; stir to combine. Stir in cooked pasta; heat until mixture is hot and pasta is coated. Top with remaining cheese.

STOVETOP TURKEY TETRAZZINI

Steps:

• Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir 6-8 minutes or until mushrooms are tender., Add cream cheese and broth; cook, uncovered, over low heat 4-6 minutes or until blended, stirring occasionally. Add turkey, pimientos, salt and spaghetti; heat through, tossing to coat. Serve with Parmesan cheese.

TURKEY TETRAZZINI

Steps:

• Cook spaghetti according to package directions; drain. Transfer to a large bowl; add the next 10 ingredients. , Spoon into a greased 2-1/2-qt. casserole; sprinkle with additional cheese if desired. Bake, uncovered, at 375° for 40-45 minutes or until heated through.

SKILLET TURKEY TETRAZZINI

Steps:

• In large skillet, melt butter over medium-high heat.
• Add mushrooms and garlic; cook until mushrooms are lightly browned, about 4 minutes.
• Add broth, water, and sherry; bring to a boil.
• Stir in spaghetti.
• Reduce heat, cover, and simmer until most of the liquid is absorbed, about 10 minutes.
• Stir in turkey, half-and-half, and peas.
• Cook stirring occasionally until pasta is tender and sauce is slightly thickened, about 5 minutes.
• Remove from heat; stir in half of the parmesan, parsley, and pepper.
• Serve with remaining parmesan.

EASY SKILLET CHICKEN TETRAZZINI

Steps:

• In a large skillet, melt butter on med-low, and saute onion, green bell pepper and drained mushrooms, for 2 minutes, . (do not let butter burn).
• Add chicken cubes, and saute until chicken is cooked through.
• Meanwhile, in a large bowl add 2 cans of soup, and dilute with 1/2-1 can of milk, until mixture is a thick gravy consistancy.
• Pour soup into saute pan with chicken and veggies, and stir.
• Add garlic powder, sherry, stir and cook on medium heat for 2-3 minutes.
• Add parmesan cheese,stir until melted.
• Serve over cooked thin spaghetti, or egg noodles.
• Note: The amount of chicken you use, depends on the size of the breasts.
• Sherry, garlic powder and parmesan cheese amounts, can be added to taste.