Effortless Creamy Turkey Tetrazzini: A Comfort Food Classic

Ingredients

Localized ingredient list prepared for quick scanning.

• 8 ounces spaghetti, pre-cut for convenience
• 1 lb white mushrooms, thinly sliced
• 1/3 cup unsalted butter
• 3 cups cooked turkey, chopped (or cooked chicken)
• 2 cans (10 3/4 ounce) cream of chicken soup
• 2 cups sour cream
• to taste salt
• to taste black pepper
• to taste fresh parsley, chopped (for garnish)

Method

Follow the steps in order for the best result.

1. Begin by cooking the spaghetti according to package directions until al dente. Once cooked, drain the pasta thoroughly and set aside.
2. In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté until they are tender and have released their moisture, approximately 5-7 minutes.
3. Incorporate the chopped cooked turkey (or chicken), sour cream, and cream of chicken soup into the skillet with the mushrooms. Stir gently to combine all ingredients.
4. Continue to cook the mixture over low heat, stirring occasionally, until it is heated through and the flavors have melded together. Be careful not to boil.
5. Gently fold in the cooked and drained spaghetti into the creamy turkey mixture, ensuring that the pasta is evenly coated.
6. Season the tetrazzini generously with salt and pepper to your liking. Taste and adjust seasonings as needed.
7. Transfer the mixture to a buttered casserole dish, spreading it evenly.
8. If desired, sprinkle the top of the casserole with chopped fresh parsley for a pop of color and fresh flavor.
9. Bake in a preheated oven at 300 degrees Fahrenheit (150 degrees Celsius) for approximately 40 minutes, or until the tetrazzini is heated through and bubbly around the edges. Let stand for a few minutes before serving.