This is always popular at our reunions, etc. Also very pretty with the colors.


  • 16 oz. package spaghetti, cooked
  • 1/4 c. butter, melted
  • 3 c. cubed cooked turkey or chicken
  • 2 (4 oz) cans sliced mushrooms, drained
  • 4 oz. jar diced pimiento, drained
  • 1/4 c. chopped celery
  • 1/4 c. diced green pepper
  • 2 c. chicken broth
  • 1/2 c. flour
  • 1/3 c. sherry
  • 2 c. chicken broth
  • 1 c. half-and-half
  • 1/8 tsp. garlic powder
  • 1/2 c. grated Parmesan cheese
  • 1/2 tsp seasoned salt
  • 1/4 c. sliced almonds, toasted


Cook spaghetti according to package directions; drain. Place in large bowl. Add melted butter, tossing gently to combine. Add turkey, mushrooms, pimiento, celery, green pepper, salt & pepper. Combine flour and sherry in medium bowl, beating well with a wire whisk. Add chicken broth, half-and-half and garlic powder; stir well. Pour broth mixture over spaghetti mixture; stir gently. Spoon into a 13 x 9 x 2 inch baking dish. Sprinkle evenly with cheese, seasoned salt and almonds. Cover and bake at 350: for 45 minutes. Remove cover and bake an additional 10 to 12 minutes or until hot and bubbly. 12 servings.

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Submitted 6/13/05.
Source: My File
Submitted By: Ruth Burbage
Chicken Tetrazzini