crock pot turkey tetrazzini

Crock Pot Turkey Tetrazzini

2 c. chicken broth

2 cans cream of chicken or cream of mushroom soup

1 T. Dijon mustard

2 c. diced cooked turkey

1 c. shredded Cheddar cheese

1/2 tsp. salt

ground pepper to taste

1/2 tsp. celery seed

1 T. dry onion

1 tsp. dried basil

1 tsp. dried parsley

8 oz. broken uncooked spaghetti

Spray the crock pot with cooking spray.
In a bowl, mix together the broth, soup, and mustard.

Stir in the remaining ingredients, except spaghetti.

Add broken spaghetti. Stir to combine and pour into crock pot. Cook on low for 3 hours.

I started with the recipe Easy Crockpot Turkey Tetrazinni. After I took a look at it, I changed it quite a bit. I substituted chicken broth for water. I added more spices and left out the mushrooms and the pimento. Canned mushrooms are just plain yucky and we don’t like pimentos. If fresh mushrooms were on hand, I would have sauteed some of those and added them to the mix. I used one can of cream of mushroom soup and one can of cream of chicken.

How yummy does this look?

It was delicious. DH and I liked it. DD didn’t. But that didn’t surprise me. It’s easy to make and would be a good dish to take to a church dinner or potluck. I’d double it for a crowd and would probably add an hour of cook time for a double recipe.

~~Rhonda

This entry was written by ~~Rhonda, posted on September 12, 2008 at 5:13 pm, filed under Recipes and tagged crock pot turkey tetrazinni, recipe. Bookmark the permalink. Follow any comments here with the RSS feed for this post. Post a comment or leave a trackback: Trackback URL.

6 Comments

Carol

Posted January 16, 2010 at 5:26 pm | Permalink

Just made this, it is a keeper at our house. YUMMY!!
~~Rhonda

Posted January 16, 2010 at 6:40 pm | Permalink

Carol, so glad you liked it! Thanks for letting me know. 🙂 ~~Rhonda
Hilary

Posted July 19, 2012 at 5:15 pm | Permalink

I dont have dijon mustard…do you think you could use yellow mustard in place?or is there something else to use?
~~Rhonda

Posted July 19, 2012 at 10:30 pm | Permalink

Hilary, regular mustard would be fine. But, if you have dry mustard, here’s a recipe for a Dijon mustard substitute.

http://www.food.com/recipe/dijon-mustard-substitute-377177

~~Rhonda
Linda Coulter Kloth

Posted April 20, 2013 at 9:47 pm | Permalink

There seems to be an ingredient missing ….after the basil, and before adding spaghetti.
~~Rhonda

Posted April 22, 2013 at 12:20 am | Permalink

Linda, I saw that last week when I made this recipe with chicken. Thanks for the reminder! I will fix it in the post. It should read “dried parsley.” ~~Rhonda

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