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Turkey Tetrazzini Recipe

Turkey Tetrazzini Recipe

8 servings



8 ounces mushrooms, sliced

2 tablespoons each: margarine or butter, flour

1 can reduced-sodium chicken broth

1 1/2 cups fat-free milk

16 ounces thin spaghetti, cooked

12 ounces cooked boneless, skinless turkey or chicken breast, cubed

1/4 cup grated Parmesan cheese

1/4 teaspoon each: ground nutmeg, salt, pepper


Saute mushrooms in margarine in large saucepan until tender, about 5 minutes. Stir in flour, cook 1 minute. Stir in chicken broth and milk and heat to boiling, stirring until thickened, about 1 minute (sauce will be very thin). Combine with remaining ingredients in 2-quart casserole or baking dish, bake, uncovered, at 350 degrees until hot and lightly browned, about 30 minutes.

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