Campbell's soup turkey tetrazzini recipe - Recipes for chicken1
It's filled with succulent chunks of turkey, silky mushrooms slices, onions, and spaghettini pasta baked in a creamy flavorful white sauce. It's winter comfort food at its finest, filled with bacon, peas, pasta, and turkey in a creamy chicken broth.
Campbell's Turkey Tetrazzini

An easy leftover turkey main dish, that's ready in a flash.
Provided by: success @ recipeland
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 4 servings
Number of ingredients: 16
Provided by: success @ recipeland
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 4 servings
Number of ingredients: 16
Ingredients:
- cream of mushroom soup
- milk
- Parmesan cheese
- onions
- sour cream
- turkey
- zucchini
- spaghetti
- cream of mushroom soup
- milk
- Parmesan cheese
- onions
- sour cream
- turkey
- zucchini
- spaghetti
How to cook:
- In a large bowl, combine soup, milk, parmasan cheese, onion.
- Stir in turkey and zucchini. Add spaghetti; toss gently to coat.
- Spoon into 1½ quart baking dish or casserole.
- Bake at 375℉ (190℃). for 30 minutes or until hot and bubbling.
- Serve with additional parmasan cheese if desired.
- Note: Zucchini can be substituted with green bell pepper.
Tags:
Turkey Tetrazzini Recipe Campbell's Soup : Pasta Bake Campbells Recipes

What you need to prepare turkey tetrazzini recipe campbell's soup, Often, the simplest things are the most satisfying, especially when it comes to making a delicious lunch or dinner.
Provided by: Dallin Zulauf PhD
Total time: 42 minutes
Yields: 17 servings
Cuisine: Italian
Number of ingredients: 6
Provided by: Dallin Zulauf PhD
Total time: 42 minutes
Yields: 17 servings
Cuisine: Italian
Number of ingredients: 6
Ingredients:
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- Classic Chicken Tetrazzini
- Easy Chicken Tetrazzini Casserole with Spaghetti Squash
- Tempting Tetrazzini Casserole Recipe | Campbell's Kitchen
Nutrition:
- Serving Size: 1 serving
- Calories: 519 kcal
- Carbohydrate: 37 g
- Protein: 4.8 g
- Sugar: 0.7 g
- Sodium: 998 mg
- Cholesterol: 2 mg
- Fiber: 2 mg
- Fat: 12 g
- Chicken Tetrazzini | Recipes, Main dish recipes, Chicken
- This quick and easy soup needs only 30 minutes to simmer. All our most trusted soup recipes in one place.
- Turkey Tetrazzini Recipe Cream Of Mushroom Soup | Dandk
- Many of these recipes can be made in a slow cooker, perfect for busy cooks. This quick and easy soup needs only 30 minutes to simmer.
- Campbell's Chicken Tetrazzini - No-Bake Recipe | Wisconsin
- This hearty soup uses a lot of turkey and is great after watching footba. Serve garnished with minced jalapeno, avocado, chopped tomato, and grated cheese.
- Classic Chicken Tetrazzini
- As winter sweeps into full swing, the comfort foods that define the season are also making their appearance. From green bean casserole to apple pie, hearty, warming dishes are a big part of what makes this time of year so special.
- Easy Chicken Tetrazzini Casserole with Spaghetti Squash
- Don't know what to do with all that leftover turkey? This spicy soup is loaded with turkey, beans, corn and tomatoes.
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- If you buy from a link, we may earn a commission. Here's a delicious and nutritious soup made with lentils, vegetables, and leftover holiday turkey.
Turkey Tetrazzini

This turkey tetrazzini is creamy-cheesy good. It's filled with succulent chunks of turkey, silky mushrooms slices, onions, and spaghettini pasta baked in a creamy flavorful white sauce.
Provided by: Lily Ernst
Total time: 50 minutes
Cook time: 25 minutes
Prep time: 25 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 13
Provided by: Lily Ernst
Total time: 50 minutes
Cook time: 25 minutes
Prep time: 25 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 13
Ingredients:
- 7 oz spaghettini (thin spaghetti) broken in half
- 2 cups cubed cooked turkey
- 1 cup sliced mushrooms
- 1 small onion, chopped
- 3 tbsp salted butter
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 cup whole milk
- 1/2 tsp poultry seasoning
- 1/8 tsp ground mustard
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 tbsp shredded Parmesan cheese
- fresh or dried parsley to top
Nutrition:
- Calories: 434 calories
- Sugar: 4.8 g
- Sodium: 663.7 mg
- Fat: 21.4 g
- Saturated Fat: 11.3 g
- Trans Fat: 0.4 g
- Carbohydrate: 33.5 g
- Fiber: 1.9 g
- Protein: 26.8 g
- Cholesterol: 79.8 mg
- Cook spaghettini according to package directions (I cooked my al dente). Drain and place in a greased 11×7″ or slightly larger baking dish. Top with turkey. Set aside and preheat oven to 350F.
- In a large skillet, sauté the mushrooms and onion in butter until tender. Whisk in the soup, milk, poultry seasoning and mustard until blended. Add in the cheddar cheese.
- Cook and stir over medium heat until melted. Pour over turkey and pasta. Sprinkle with mozzarella and Parmesan cheeses (dish will be full).
- Bake uncovered at a 350F for 25-30 minutes or until heated through and bubbling. Sprinkle with parsley. Serve immediately.
Turkey Tetrazzini Soup

This easy, one pot Turkey Tetrazzini Soup is creamy, hearty and perfect for leftover turkey! It's winter comfort food at its finest, filled with bacon, peas, pasta, and turkey in a creamy chicken broth. Complete with a step by step recipe video.
Provided by: Ashley Fehr
Total time: 30 minutes
Cook time: 25 minutes
Prep time: 5 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 11
Provided by: Ashley Fehr
Total time: 30 minutes
Cook time: 25 minutes
Prep time: 5 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 11
Ingredients:
- 4 slices bacon (chopped)
- 1/2 small onion (diced)
- 1/2 teaspoon minced garlic
- 2 tablespoons flour
- 5 cups chicken broth
- 2 cups milk (divided)
- 1 375g box whole wheat spaghetti, broken in thirds
- 3 cups chopped (cooked turkey)
- 1 tsp salt
- 1 tsp dried parsley
- 1 1/2 cups frozen peas
Nutrition:
- Calories: 425 kcal
- Carbohydrate: 49 g
- Protein: 31 g
- Fat: 12 g
- Saturated Fat: 4 g
- Cholesterol: 73 mg
- Sodium: 709 mg
- Fiber: 1 g
- Sugar: 7 g
- Serving Size: 1 serving
- In a large pot (5-6 quarts), fry bacon over medium-high heat until cooked but not totally crisp. Add diced onion and cook, stirring, for 2-3 minutes until softened. Add garlic and cook for 1 minute. Add flour and stir until absorbed by the bacon fat.
- To the pot add broth, 2 cups milk, spaghetti, turkey, salt and parsley. Bring to a low boil over medium-high heat, reduce heat to medium and cook for 7-8 minutes until spaghetti is al dente.
- Stir in peas and turn remove soup from heat. Serve.