Honestly, this was my first experience whatsoever with a "Tetrazzini" -- I just looked up the term, and even though I based this on a recipe called Turkey Tetrazzini, I don't think the name really applies here.
At any rate, this was a winner in our house! I had my doubts at first, but seriously, with pasta and cream of chicken soup, how bad could it really be?! Food snobs, please don't answer that.
Turkey "Tetrazzini" -- or we can just call it a Casserole
8 oz dry pasta of choice -- I used tri-colored rotini & I would do it again!
1 cup broccoli, steamed/boiled until tender but several minutes from mushy (or frozen broccoli, thawed)
1 cup cubed cooked turkey
1, 10.75 oz can cream of chicken soup
1 cup water
1/2 tsp chicken bouillon
1/3 cup chopped celery
1/4 tsp garlic powder
1/3 cup shredded cheese of choice (I used a "fiesta mix" with cheddar, jack, ...? anyway, it worked.)
1/4 cup seasoned bread crumbs
- Preheat oven to 350° F.
- Cook pasta per package instructions. Drain and place into 9x9 glass baking dish.
- Arrange broccoli on top of pasta in baking dish. Add turkey on top of broccoli.
- In a medium saucepan, combine cream of chicken soup, water, bouillon (alternately, use chicken broth in place of water & bouillon), celery, and garlic powder. Bring to a boil. Remove from heat and pour as evenly as possible over pasta/broccoli/turkey.
- Sprinkle cheese evenly on top. Lastly, sprinkle bread crumbs over the cheese.
- Bake for 25 minutes at 350°F. Serve hot with a glass of cold milk!