Lowfat Turkey/Chicken Tetrazzini
An excellent way to use up my leftover turkey. Great flavour!
Yield
4 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons | butter |
|
| ¼ | cup | all-purpose flour |
|
| ½ | teaspoon | salt |
|
| ¼ | teaspoon |
black pepper
ground |
|
| 1 | cup |
chicken broth
or 1 bouillon cube & 1 cup water |
|
| 1 | cup |
milk
nonfat-skimmed, evaporated |
|
| 2 | tablespoons | sherry |
|
| 7 | ounces |
spaghetti
package, cooked, drained |
|
| 2 | cups |
chicken
or turkey, cooked, cubed |
|
| 3 | ounces |
mushrooms, canned
can, sliced, drained |
|
| ½ | cup |
Parmesan cheese
grated |
|
Directions
Preheat 350℉ (180℃) oven.
In large saucepan over low heat, melt butter.
Blend in flour and seasonings.
Cook, stirring constantly until smooth and bubbly.
Remove from heat.
Stir in broth and evaporated milk.
Heat to boil, stirring constantly.
Boil and stir for one minute.
Stir in wine, cooked chicken/turkey, drained mushrooms.
Pour all into a 2 quart casserole.
Sprinkle top with cheese.
Bake uncovered, for 30 minutes or until bubbly.
Can brown by placing briefly under broiler.
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