Classic Turkey Tetrazzini
1/2 cup butter
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups low sodium chicken broth
2 cups whole milk
2 cups cubed cooked turkey
1 (16 ounce) package spaghetti, cooked 8-9 minutes until almost tender and drained
2 (8 ounce) cans sliced mushrooms
1/2 cup grated Parmesan cheese
2 tablespoons butter, softened
Preheat oven to 350 degrees. Spray 9×13 casserole dish with non-stick spray. Melt butter on medium low heat. Blend in flour, salt and pepper mixing into a paste. Add 1 cup of chicken broth stirring until creamy. Add remaining cup of chicken broth and milk. Stirring constantly, bring mixture to a boil before reducing heat and simmering until thick, about 5 minutes. Divide the sauce in half. Combine the turkey with one part of the sauce. Combine the cooked spaghetti and mushrooms to the remaining sauce. Add spaghetti mixture to pan creating a well in the center. Add the turkey mixture to the well in the center of the spaghetti. Sprinkle with Parmesan and dot with butter. Bake for 30 minutes or until hot, bubbly and lightly browned on top.
Check out our other Recipes including Peanut Butter Cookies, Skinny Macs (lightened up version of Big Mac), Easy Chicken Marsala to name a few…..