Ranch Tetrazzini

16 Reviews
  • Prep 20 m
  • Cook 30 m
  • Total 50 m
Servings: 6


  • 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


  1. 1. Preheat the oven to 350ºF.
  2. 2. Cook linguine according to package directions and drain.
  3. 3. In a large bowl, combine the chicken, dressing, wine, and mushrooms and stir until well mixed. Pour into a 2-quart casserole dish.
  4. 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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Ranch Tetrazzini is rated 4.1 out of 5 by 16.
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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