Turkey & Chicken Tetrazzini Recipe

What You'll Need

2 tablespoons olive oil
1 small onion, diced (about 1/4 cup)
8 ounces mushrooms, sliced (about 3 cups)
1 stalk celery, finely chopped (about 1/2 cup)
1/2 cup crinkle-cut frozen carrots, thawed
3 tablespoons butter
4 tablespoons all-purpose flour
2/3 cup half and half or heavy cream
1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
2 tablespoons dry sherry
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1 dash cayenne pepper, optional
2 cups turkey
2 cups cubed cooked chicken
1/2 cup frozen peas
8 ounces (1/2 of a 1-pound package) vermicelli pasta, broken into pieces, cooked and drained
1/4 cup grated Parmesan cheese

How to Make It

  • 1

    Heat the oil in a 10-inch skillet over medium heat.  Add the onion, mushrooms, celery and carrots and cook until the vegetables are tender, stirring occasionally.  Remove the skillet from the heat.

  • 2

    Heat the butter in a 10-inch oven-safe skillet over medium heat.  Stir in the flour.  Gradually stir in the half-and-half and broth.  Cook and stir until the mixture boils and thickens.  Stir in the sherry, thyme, parsley and garlic powder.  Season with the cayenne pepper, if desired.

  • 3

    Stir the turkey, chicken, onion mixture, peas, vermicelli and cheese in the skillet.

  • 4

    Heat the broiler.  Broil 4 inches from the heat until the turkey mixture is hot and bubbling and the top is browned.

Recipe Nutritional Information

Made With

Swanson® Chicken Broth Swanson® Chicken Stock


710 715


27.3g 27.1g


11.6g 11.6g


146mg 146mg


709mg 556mg


59g 59g


4.5g 4.5g


54g 54g


70%DV 70%DV


10%DV 10%DV


15%DV 15%DV


20%DV 20%DV