On Fri, 31 Aug 2007 15:04:43 GMT, "JoeSpareBedroom"
> wrote:

<snip>
>
>I'm still getting razzed for this train wreck. Anyone got a chicken
>casserole recipe that actually works?
>
YES! Go to the internet or a cookbook and find yourself a recipe for
Chicken Tetrazzini. It's the best way I've found to use up leftover
turkey too. I don't put booze in my Tetrazzini most of the time, but
when I do - it is either sherry or white wine. Here are several
variations - noodles, chicken, cheese and mushrooms are key players in
the version I make.


Adapted from a recipe from Hearst's NY American (1911)
Virginia Tadrzynski

5 Tbsp butter
2 Tbsp flour
2 cups chicken broth
1 cup cream
2 Tbsp dry sherry or Madeira
3/4 cup freshly grated Parmesan cheese
1/4 tsp black pepper
3/4 lb. medium mushrooms
2 medium scallions, trimmed and thinly sliced
1 lb spaghetti cooked al dente and drained well
1/2 cup diced canned pimentos
4 cups diced cooked turkey (or chicken)

Preheat oven to 375. Lightly coat 13x9x2 baking dish with nonstick
cooking spray and set aside. Melt 3 tbsp butter in medium heavy
saucepan over moderate heat. Blend in flour, add broth, then cook,
stirring constantly, until thickened and smooth - about 3 minutes.
Mix in cream, sherry, 1/4 cup of Pamesan, and pepper. Cook and stir 2
min. then set off from heat. Melt remaining 2 tbsp butter in large
heavy skillet over moderate heat. Add mushrooms and scallions and
stir-fry until limp. Toss spaghetti in large bowl with sauce,
mushroom mixture, pimentos and turkey. Transfer to prepared baking
dish and scatter remaining parmesan evenly over all.

Bake uncovered until bubbling and brown, 20-25 minutes.


Campbells Soup version:
1 10 3/4 oz. can condensed cream of mushroom soup
1/2 cup milk or evaporated skim milk
1 small yellow onion, peeled and chopped
1/4 cup fresh grated Parmesan cheese
1/4 cup sour cream
1 1/2 cups diced cooked turkey
1 small zucchini, halved lengthwise and thinly sliced
1 1/2 cups cooked spaghetti

Preheat oven to 375. Lightly coat 1 1/2 quart casserole with nonstick
cooking spray and set aside. Mix mushroom soup, milk, onion,
parmesan, and sour cream in large bowl. Mix in turkey and zucchini.
Add spaghetti and toss gently. Turn inot casserole and bake,
uncovered until bubbly and tipped with brown - about 30 minutes.

Both taken from American Century Cookbook - Most popular recipes from
the 20th Centure (1900 to 1999)


TURKEY TETRAZZINI

10 oz. mushrooms, sliced thin about 4 cups
5 tbsp. unsalted butter
1/4 c. all-purpose flour
1 3/4 c. milk
2 c. chicken broth
1/4 c. dry white wine
10 oz. spaghetti
3 c. coarsely chopped cooked turkey
1 c. cooked peas
2/3 c. freshly grated Parmesan
1/3 c. fine fresh bread crumbs

In a large heavy saucepan cook the mushrooms in 1/4 cup of butter over
moderate heat, stirring until most of the liquid they give off has
evaporated. Stir in the flour and cook the mixture over low heat,
stirring for 3 minutes. Add in a stream (that is pour slowly) of
milk, the broth, the wine, stirring bring the mixture to a boil,
stirring and simmer the sauce for 5 minutes. In a pot of boiling,
salted water cook the spaghetti until it is al dente (cooked) and
drain it well. In a large bowl combine well spaghetti, the mushroom
sauce, the turkey, the peas, and salt and pepper to taste. Stir in
1/3 cup of the Parmesan, and transfer the mixture to a buttered
shallow 3-quart casserole. In a small bowl combine the remaining 1/3
cup of Parmesan, the bread crumbs and salt and pepper to taste.
Sprinkle the mixture over the tetrazzini and dot the top with the
remaining 1 tablespoon of butter, cut it into bits.

Bake in 375 degrees F. oven for 30 to 40 minutes.


Luxurious Turkey Tetrazzini
Recipe courtesy of Michele Urvater

6 tablespoons butter
1/2 pound mushrooms thinly sliced
1 tablespoon Madeira
4 tablespoons flour
1 1/2 cups chicken or vegetable broth
1/2 cup heavy cream
2 to 3 cups leftover cooked turkey, cut into 3/4-inch dice
1/2 pound linguine cooked to al dente stage
1/3 cup grated Parmesan cheese mixed with 2 tablespoons dry bread
crumbs
Salt and freshly ground black pepper

Heat 2 tablespoons of the butter in a skillet. When the foaming
subsides, add the mushrooms and saute, over high heat for 2 to 3
minutes until the mushrooms have absorbed the butter and are tender.
Stir in the Madeira and evaporate over high heat.
In another saucepan heat 3 tablespoons of butter. When foaming
subsides, stir in the flour and cook for a minute. Whisk in the
chicken broth and bring to a boil. Cook, over low heat, for about 5
minutes or until thickened. Remove sauce from heat and stir in the
cream. Season to taste with salt and pepper. Fold in the mushrooms
and turkey.

Preheat the oven to 350 degrees. Butter a 1 1/2 quart casserole.
Layer half of pasta, half of mushroom and turkey mixture and repeat
with pasta and turkey mushroom mix. Scatter Parmesan and bread crumbs
over the top and dot with remaining tablespoon of butter. Heat for 45
minutes or until heated through, sauce is bubbling and top is
browning. If you wish, slide casserole under the broiler for a moment
to brown the top.



--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.