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Prep Time: 12 minutes
Cook Time: 30 minutes
Ingredients:
- 1 tablespoon olive oil
- 8 ounces fresh mushrooms, sliced
- 2 tablespoons non-fat dry milk
- 1 1/2 tablespoons cornstarch
- 2 envelopes or teaspoons instant chicken broth granules or base
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon onion powder
- pinch of nutmeg
- 2 cups cold water
- 3 cups cooked turkey or chicken white meat, cut into 2-inch pieces
- 6 ounces broad egg noodles, cooked until tender (14 to 20 minutes, about 3 cups)
- 2 tablespoons grated Parmesan cheese
- paprika
Preparation:
Heat olive oil in skillet; saut´ mushrooms just until tender,
Combine dry milk, cornstarch, chicken broth, salt, pepper, onion powder and nutmeg with cold water in a large saucepan. Cook over medium heat until mixture thickens and begins to bubble.
Arrange noodles in a 2-quart shallow baking dish. Spread mushrooms in a layer over the noodles; top with a layer of chicken. Pour sauce over all then sprinkle with grated Parmesan cheese and paprika. paprika. Bake turkey tetrazzini at 350° for 30 minutes, or until hot bubbling.
Arrange noodles in a 2-quart shallow baking dish. Spread mushrooms in a layer over the noodles; top with a layer of chicken. Pour sauce over all then sprinkle with grated Parmesan cheese and paprika. paprika. Bake turkey tetrazzini at 350° for 30 minutes, or until hot bubbling.
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