Tuesday, February 1, 2011

Turkey (or chicken) Tetrazzini

I thought that this would be a James-friendly meal one day. He loves spaghetti, he likes chicken (sometimes) and he loves cheese but he wouldn't touch this. This is a pretty cheesy sauce and even though I'm not a big fan of cream of mushroom soup, it all goes well together.

Does it even look appetizing?




Why don't I like cream of mushroom sauce? The only reason is that I don't like the ingredient list. It's a processed food, so there are too many unrecognizable ingredients. Yes, I am a food snob sometimes.

This is a easy recipe if you have all of the ingredients and precooked chicken/turkey. Sometimes I've gone to the grocery store deli and asked them to cut me a 3/4 pound slab of turkey. Like one big piece that I've diced up for this recipe. THIS time I used a packaged box of deli chicken chunks. Again, a processed food but slightly healthier because it was a "natural" product and it at least has pronounceable ingredients!

Click here for the stolen recipe for Turkey Tetrazzini. Originally I found this recipe in a Cooking Light magazine.

2 comments:

Ana said...

A suggestion instead of the cream of mushroom canned soup - the creamy mushroom "soup" base from CI green bean casserole. A few extra steps, but fresh ingredients and awesome flavor.

This would also be good with leftover rotisserie chicken.

Lisa said...

Ana, that's a great idea. I should figure out how to freeze that wonderful stuff, like in 1 cup portions. YUM-o!