So, we are in the final stretch of Friends Week. Â This week has gone by so fast with all the wonderful recipes of some of my dear friends. Â Tomorrow will be the last day – wow!
Today’s recipe is my friend Lori Becker’s Creamy Tetrazzini, which can be made with either chicken or turkey. Â Doesn’t it just look perfect for this time of year?
“We use this recipe at minimum a couple times a year (post Thanksgiving and Christmas for sure). Â It’s really easy, really good, and is a great way to use that leftover holiday turkey. Â It gets gobbled up fast in our home so I always double it. Â It’s a great recipe anytime of the year. Â It’s a wonderful and fast dish to make for those football tailgating parties. Â If you don’t have turkey, you can easily substitute chicken. Â It’s also a very forgiving recipe if you want to ‘doctor it up’ using other favorite add-in ingredients as well” ~Lori Becker
Preheat oven to 350 degrees. Saute celery, onion, and mushroom pieces in margarine in a large skillet. Stir in soup, sour cream, water chestnuts, green chiles, and turkey or chicken. Mix well. Add cooked spaghetti. Spoon into buttered baking dish. Sprinkle with cheese & paprika. Bake for 40 minutes or until bubbly. ENJOY!