Chicken/Turkey Tetrazzini

It’s been a hot minute but this was dinner this evening and it was delicious! It reminds me of the Bear Creek Pasta from a local place called Grizzly’s. Next time though I don’t feel like I’ll use the Italian seasoning. It just didn’t fit this dish. Also, I did use two 8oz packages of mushrooms I sliced. 

Chicken/Turkey Tetrazzini 

 INGREDIENTS

1 package of spaghetti or fettuccine pasta -we used angel hair pasta

3 cups of cooked, shredded chicken -we used 4 cups of smoked turkey

1 can cream of chicken soup

1 can cream of mushroom soup

1 package of mushrooms -we used 2 8oz packs, and sliced the mushrooms 

1 Tbsp minced garlic

1 Tbsp olive oil -we used 3 Tbsp of butter

1 (16 oz) container of sour cream

1/3 cup butter, melted

1/2 cup chicken broth

1 Tbsp garlic powder

1 Tbsp Italian seasoning -we won’t be using Italian seasonings again

Salt and pepper to taste

1/4 cup parmesan cheese

2 cups mozzarella cheese

DIRECTIONS

1. Preheat oven to 350 degrees.
2. cook pasta according to package
3. Add 1 tbs of olive oil and 1 tbs of minced garlic to a pan. Cook garlic until fragrant, then add mushrooms and sauté until soft.
4. Combine shredded chicken, cream of chicken soup, cream of mushroom soup. sour cream, butter, chicken broth, sautéed mushrooms, 1 cup of mozzarella, and seasonings in a large bowl.
5. Add cooked pasta to mixture, we found it easier to use tongs and toss
6. Pour mixture into a greased baking dish and top with remaining mozzarella and parmesan cheese.
7. Cover with aluminum foil and bake for 40 minutes. Remove foil and bake for an additional 10 minutes.
8. Serve and enjoy!