Tetrazzini

By carvalhohm

Ingredients

• 6 oz uncooked spaghetti, broken in half
• 1/2 cup chopped onion (1 medium)
• 3/4 teaspoon Italian seasoning
• 1 can (18 oz) Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce
• 1/2 cup half-and-half
• 2 cups chopped deli rotisserie chicken or cubed cooked turkey
• 1/3 cup shredded Parmesan cheese
• 1/3 cup Italian style panko bread crumbs

Details

Servings 4
Adapted from pillsbury.com

Preparation

Step 1

1 Heat oven to 350°. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.

2 Cook and drain spaghetti as directed on package; set aside.

3 Meanwhile, in 10-inch skillet, heat 2 tablespoons olive or vegetable oil over medium-high heat until hot. Cook onion in oil 3 to 5 minutes, stirring frequently, until almost tender. Stir in Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper.

4 Stir in cooking sauce and half-and-half; heat to boiling. Carefully stir in chicken and spaghetti. Pour mixture into baking dish. Cover with foil; bake 20 minutes. In small bowl, mix cheese and bread crumbs; sprinkle over pasta mixture. Bake uncovered 10 minutes longer or until bubbly around edges and center is hot.

This is a great after-Thanksgiving casserole. It answers the question about what to do with your leftover turkey.

In place of the half-and-half, you can use fat-free half-and-half.