Family and Consumer Sciences Day, For the Love of FACS

Ellen’s Birthday Dinner

Turkey tetrazzini Dining In logo

Our family celebrate FCS Day by “Dining In.”  Our menu a simple one—Turkey Tetrazzini made from Thanksgiving leftovers, steamed asparagus and cherry tomatoes.  The meal was simple to prepare, delicious and appealing to the eye.  I hope we made Ellen proud!  The Tetrazzini recipe is one given to me by a friend several years ago.  I think you’ll like it if you give it a try!

Chicken or Turkey Tetrazzini

1 medium onion, chopped

1 stick butter

1/4 cup flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup chicken broth

1 cup whipping cream (I use fat-free Half and Half to reduce the fat.)

1 (2 ounce) jar pimento with liquid

1 (8 ounce) can mushrooms with liquid

1/4 cup cooking sherry

1 (16 ounce) package egg noodles, cooked and drained

3 cups cooked, chopped chicken or turkey

2 cups shredded mozzarella


Melt butter over medium heat in frying pan.  Sauté onion in butter until translucent.  Stir in flour, salt and pepper to form a roux.  Cook and stir until bubbly.  Add chicken broth and whipping cream.  Stir until well blended.  Add pimento, mushrooms and cooking sherry.  Remove from heat.  In a greased 13 x 9-inch casserole dish, layer cooked egg noodles.  Scatter cooked chicken or turkey over noodles.  Pour sauce evenly over entire mixture.  Sprinkle with 2 cups shredded mozzarella cheese.  Bake at 350 degrees for 30 minutes.

Yield:  10 to 12 servings

Have a wonderful weekend, everyone!