Ranch Tetrazzini

Reviews (16)

Rated 4.125/5 based on 16 customer reviews

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 6

See step-by-step

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
1½ cups Hidden Valley^® Original Ranch^® Dressing
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 fgkg 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 Pugmonster 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