Ranch Tetrazzini

Rated 4.125/5 based on 16 customer reviews
  • Prep: 20 min
  • Cook: 30 min
  • Total: 50 min
  • Servings: 6

Ingredients (8)

  • ½ cup dry white wine or chicken broth
  • 1 jar (4½ ounces) mushrooms drained
  • 1 package (9 ounces) linguine
  • 1 teaspoon dry oregano
  • 2 tablespoons unsalted butter melted
  • 3 cups shredded, cooked chicken
  • 3 slices white or whole wheat bread

Steps (4)

  • Step 1
    Preheat the oven to 350ºF.
  • Step 2
    Cook linguine according to package directions and drain.
  • Step 3
    In a large bowl, combine the chicken, dressing, wine, and mushrooms and stir until well mixed. Pour into a 2-quart casserole dish.
  • Step 4
    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.
  • For safe meat preparation, reference the USDA website.
    For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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Reviews
(16)

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Rated 4 out of 5 by from Great For Turkey We used our roasted turkey leftovers for this and it turned out great. It reheats really good too.
Date published: 2013-12-09
Rated 4 out of 5 by from Tasted Great, Even Better the Second Day My 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.
Date published: 2011-10-23
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