Ranch Tetrazzini

Servings: 6
Prep time: 20m
Cook time: 30m
Total time: 50m

Dish Type: Main Course
Cuisine: Italian
Cooking Method: Baked
Featured Product: Hidden Valley® The Original Ranch®

Ingredients

1 package (9 ounces) linguine
3 cups shredded cooked chicken
1½ cups Hidden Valley® Original Ranch® Dressing
½ cup dry white wine or chicken broth
1 jar (4½ ounces) sliced mushrooms, drained
3 slices white or whole wheat bread
1 teaspoon dry oregano
2 tablespoons unsalted butter, melted

Instructions

Preheat the oven to 350ºF.

Cook linguine according to package directions and drain.

In a large bowl, combine the chicken, dressing, wine, and mushrooms and stir until well mixed. Pour into a 2-quart casserole dish.

In a food processor, add the bread, and oregano and pulse while adding the melted butter. Top the turkey evenly with the breadcrumbs. Bake for 20 minutes or until bubbly around edges.

Customer ReviewsTasted Great, Even Better the Second DayMy Kids loved this dish, and I was happy that it tasted great the next few days for leftovers. I did deviate a bit from the original recipe using some of the suggestions in other reviews, and I was happy I did. Will add this one to my regular schedule.This was so good and very simple to make. My kids loved it.Definitely a Must Have Recipe During the Busy WeekThis dish was simple to put together and smelled amazing while cooking! And it tasted even better than it smelled. While cooking for two, there were plenty of leftovers for the next day. They were happily eaten up for the following lunch and dinner. I changed a few things while preparing: one or two nights before I cut one chicken breast into small pieces and fried them in butter with salt, pepper and garlic, I did not shred them. Then the night of, I used regular spaghetti (because it's what I had). I have a medical condition and cannot ingest any alcohol (even cooked my body can still tell!) so I used the chicken broth. Instead of oregano I used a complete seasoning mixture- I use it on almost everything. I sauteed the mushrooms in butter and garlic. I followed the rest of the recipe. Then I mixed the mushroom/ranch mixture with the noodles before placing it in the lightly greased 8 x 8 glass casserole dish. Once in the 8 x 8, I sprinkled a medium layer of Parmesan cheese over it. In my 2c glass measuring cup I melted about 2 scoops of butter (spread, not the stick butter), then I added enough bread crumbs (which I make my own mixture of leftover breads) so that it was moist and crumbly. I added some complete seasoning and sprinkled on top. And since our old stove runs hot, I think it only took 15 minutes to heat up. This took almost no time at all, even with the few added extras. I think it took the flavor up to the next notch, if you ask me!Love TetrazziniI love tetrazzini and the addition of ranch makes it even better.Delicious flavors burst in your mouth!!!What a great combination of flavors! I will certainly use this recipe often.Great recipe, good for feeding lots of guestsThis is a great staple recipe to have around. It tastes really good, kids like it and adults too. I made it to serve kids at a dinner party and the adults ended up eating just as much! The recipe says to mix all the ingredients together. I gave it a 4 instead of a 5 b/c I think you should simmer the wine in a sauce pan for just a minute to burn off the alchohol (its worth it), otherwise I was afraid the alchohol taste wouldn't burn off in the oven but would flavor the casserole. Anyways, the way I made it turned out great. You should cover the casserole while it cooks with tinfoil, then take the tinfoil off 5 to 10 minutes before you are ready to take it out (so it doesn't dry out the top). You'll get a nice brown crust on top but a moist tetrazinni underneath that way.

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