Chicken or Turkey Tetrazzini Deluxe

O.K. here is my take! Left out the peppers because neither my husband or I like them and substituted celery instead. Did cut the recipe in half and still had left-overs! Substituted white wine for the sherry and did not use any water at all. I also used egg noodles and added some linguine to make up my shortfall. The end result was "spectacular" and my husband said it was a super recipe and please, please, make again!

I didn't read the reviews before making this recipe first. I didn't pay attention to how much it made. We have tons of leftovers! I ended up using wide egg noodles as I had them on hand. I didn't add the additional 2 cups of water because the chicken broth was already watery enough. It makes me wonder if the gal who posted this recipe intended to put chicken broth granuals or something for all the water that it calls for. Anyway, I omitted it on my own. I suggest using less sherry. I used Marsala wine and it gave was too much flavor. I can imagine the same would happen with cooking sherry. And we omitted the peppers as my husband hates them. Overall, we'll have it again. But will cut the recipe in 1/2, use little or no wine/sherry, no additional water after the broth, and will leave out the peppers.

I am glad I read the reviews on this first and realized that the recipe was for 12 people. I shortened it to 6 and it was wonderful. Everyone had seconds!! The only thing I did different is cut the water down to 8oz . The first time I made it, it was a little watery. I would definately recommend this recipe!!!

This was great! Here are the changes I made: Cream of Celery soup (instead of mushroom); left out all water as others suggested; boiled noodles in turkey broth (boiled turkey bones from Thanksgiving and froze broth) and used this broth in recipe; instead of plain salt and pepper, added Creole seasoning (seasoned salt); left out sherry; added bread crumbs to top. This had a real depth of flavor, probably because the noodles were boiled in broth. Will definitely keep (the modified version of) this recipe in my "favorites" cookbook.

This was really good. I liked it and so did my husband. Although, instead of chopping up veggies, I made it easier by using pre-sliced mushrooms and frozen veggies instead of the green pepper. I also mixed dry bread crumbs and butter and put it on top before I put it into the oven. This really made it good! Try it!

This is sooo good. I made slight modifications due to the ingredients I had at home. I did not use mushrooms or peas. I used Vidalia sweet onion instead of green onions. I used a red bell pepper instead of green. That added nice color to the finished product. We had muscadine red wine, so I used that instead of the sherry. Also before I found the worstershire sauce, I added a splash of soy sauce. Once I found the worstershire sauce, I added about a tablespoon of that. Oh, one more change. Instead of adding water, I used a whole can of chicken broth. Superb! I hope you enjoy it as much as we did.

Thanks to earlier reviews, I used one cup of cut scallions (rather than a yellow or white onion), and a red pepper (rather than a green one). I also used one can cream of mushroom soup and one can cream of celery soup. I used 2 tblsp. olive oil and 1 tbsp. butter to sautee the mushrooms, onion, and pepper in, and it was plenty (you don't need all that butter). The dish was coming along just great until I added the chicken broth. It diluted the flavors to the point where I had to add more soup! Definitely avoid adding liquid to this dish. The soups will carry it just fine. I also used low fat cheddar cheese and about 1/4 c. dry sherry. Next time I make this, I'll probably make my own "soups" to bring the calorie, fat, and sodium counts down. The celery adds a nice flavor though, so if you stay with the recipe as it is (sans liquid) I recommend replacing one can of the mushroom soup with a can of celery soup. The scallions and red pepper also add a unique touch that I prefer over onions and green pepper. This recipe points you in a good direction, but it needs refining to make it "zing".

We have removed the water which was incorrectly added to the ingredient list.

Excellent recipe. Creamy and cheesy without being heavy thanks to the broth and creamed soup combo. Adding the peas and green peppers make it a great one dish dinner. I added a few tablespoons of the sherry that was the only adjustment. It gets rave reviews from my place. Keeps well in the refrigerator and we didn't mind eating it later on in the week at all!

Tres Fantastique! Fighting nearly broke out over the last serving. This was an elegant dish with the (wide, thin, long) pappardelle noodles I used. Great meal to take to someone as it can be baked at the recipient's house. I did, however, make and recommend these changes and tips: 1) replace the green pepper with red (much prettier), and shallot for onion if you have it, 2)eliminate the water, and 3)replace the chicken broth with milk (maybe even evaporated) and a spoon of chicken base/bouillon. I omitted the salt. The sauce will be perfect. 4)the peas can be optional. 5)My husband suggests a dash of hot sauce or cayenne. FINALLY, pair with broccoli and/or something (bread?) with fresh rosemary in it...the rosemary is an incredible accent!! Oh yes, I used a lot of regular sherry, NOT cooking sherry, as cooking sherry is very salty.

Very good. I substituted white wine for the sherry and used red pepper instead of green. I also left out the Worcestershire. Looked very nice but best of all tasted very good. I halved the recipe and it made a little over 6 servings.

Tastes great I swear I have enough for 25 people! Well, it's certainly got everything in it you could want.

After many years of different takes on TT (my own and others' and as a kid), have to report this is absolute PERFECTION - flavor-wise, consistency-wise, and comfort-wise. Half the butter called for is more than enough. Added asparagus chopped to 1" pcs, chopped shoestring carrots and fresh baby spinach & sauteed very lightly with mushrooms etc. Used Progresso cream of mushroom soup (no msg), so additional liquid wasn't needed - had chicken broth on hand just in case. No cooking sherry in cupboard so substituted sweet vermouth. For shredded cheese, combined extra sharp cheddar and 4-cheese Mexican. If using spaghetti-type pasta, be sure to break in half or thirds (in my humble opinion, egg noodles would overpower the other ingredients) and please don't forget the parmesan on top - a crunchy treat. This recipe makes a lot & it is great the next day. Will make full recipe next time & freeze more than half. Looking for reasons to roast another turkey (or chicken) breast soon (precooked just wouldn't be the same).

Thanks Doris, I LOVE this recipe! I used a family sized can of Cr of Mushroom soup, cut the water down to 1/2 cup. I sauteed chopped celery with the onion, I didnt have cooking Sherry so I used about 3 TA of regular Sherry. I also added some sliced black olives, its delicious! For the 2 c of cheese, I used monteray jack/cheddar cheese mix. I would recommend your recipe! PS It makes alot, I have lots of leftovers. A good way to use your leftover turkey:)

Really good use of leftovers. I had to make some substitutions. Used 2 small cans of mushrooms, red pepper, red onion, cream of celery soup. I didn't add any water, peas or salt. I think this might be good with some chopped spinach in it.

TOO MUCH LIQUID. I think there is an error in the recipe. There is no way it calls for 2 cups of chicken broth, 2 cans of CCOM soup and 2 cups of water. This is a huge portion and the picture obviously shows egg white noodles and the recipe called for linguine pasta. Didn't taste good due to the water factor. Very upset I wasted my time and my money.

Unlike most people using this site, I made this recipe exactly as written. It was wonderful. Rave reviews from the entire family. I suspect the recipe I viewed had been corrected as there was no mention of "water" but rather chicken broth. Only thing I omitted was the extra tsp of salt finding there was plenty of sodium in the condensed soup and cheeses. Well done. Loved it !!!!!

Loved this one! The key to using condensed mushroom soup in any recipe is to add sherry or wine - it takes away that artificial casserole taste. I did leave out half the water as others suggested. I hate soupy casseroles. I also used red bell pepper because that's what I had on hand.

I thought this was a wonderful way to use our leftover turkey dark meat (no one in my family likes it.) I had read the other reviews and so I (of course) made a couple of adjustments. First, I left out the bell peppers. I added the sherry immediately after sauteeing the mushrooms and onions together. I used a really nice dry Amontillado and adding it to the hot pan cooked out all the alcohol, leaving only the flavor. I thought the sherry complimented the Parmesan cheese PERFECTLY. I also only used one can of cream-of-mushroom soup and a whole can of chicken broth-cutting out the rest of the liquid. I added a large, drained jar of diced pimentos when I added the peas to the sauce and topped off the casserole with crushed herb crackers and Parmesan cheese. AWESOME!

This was a great recipe! I combined some ideas from previous reviewers and this came out very good! I halved the recipe because everyone said there was way too much sauce. But even after halving the recipe I still had way too many nooldles - next time I will cut back even more on the noodles. I used 3 Tbsp of butter and sautéed the onion and mushroom and omitted the peppers. I used 1 can of fat-free cream of chicken soup (instead of mushroom), 1 cup of chicken broth and omitted the water all together. I added about ¼ cup of milk (to make it a little creamier) and added about 2 oz of light Velveeta cheese. I did not add the Worcestershire sauce or sherry but I did add ¼ white cooking wine. I also added some frozen green peas, turkey, salt and pepper and baked it. It turned out fantastic! Just like Stouffers!

Terrific recipe for all the Turkey we have leftover from Thanksgiving. I did everything exactly as the recipe stated and it came out really delicious!

This is a wonderful recipe -- it would be PERFECT without the added water. I made the mistake of not reading the other reviews before I made it and though the flavor was great, the extra water was not needed at all and it was too runny for my tastes. I will definitely make it again, but will not add any of the water. Great flavor, though and watch out, it does make a lot. I am enjoying the leftovers today for lunch -- yum!

Great recipe - makes a bunch. I added 2 cups cream and used 3 cups mushrooms.

This ended up being a very soggy dish...not creamy like I had expected. If I ever made it again, I would use MUCH LESS cooking sherry. The taste of it was overwhelming.

This was a pretty tasty recipe - even without the chicken. The only meat I had in the house was a couple cans of vienna sausage... soooo I sliced those up, tossed them in, and hoped for the best. Surprisingly, it wasn't bad. Just goes to show how versatile this recipe can be. I didn't add any of the water (per other reviewers) and it turned out perfect - creamy but not wet. I also used a very dry sherry and used only 1/4 cup. It still had a nice sherry taste but wasn't overpowering. I also omitted the salt, since the mixture tasted plenty salty enough without it. This one's a keeper!

This recipe needs to be cut in half. This amount feeds a huge family. I recommend that salt and pepper should be added before the casserole gets baked. We thought it was a little bland.

I found that the additional water was a bit too much liquid. I would suggest using 1/2 as much. Other than that, is a great dish!

This is a tasty recipe. However, there is too much liquid for an 11x14" pan. I would suggest either baking this in two separate casserole dishes OR if you like yours a little thicker just leave out the added water. Good overall.

Excellent recipe. I am not a big fan of mushroom texture so I omitted the fresh ones. I also omitted all of the water & the finished dish was plenty moist. Other than that I followed the recipe exactly & it is the best tetrazzini I have ever had. Thank you for sharing the recipe.

It is always SO hard to find the "perfect" yummy casserole. Well THIS is it! I never changed a thing, used my own homemade chicken stock and put it in the oven in the pan I cooked it in. Simple, yummy, a total family pleaser. Can't wait to freeze some to see what it will be like then. Just serve with a salad and say "dinner's ready"! Enjoy. The recipe doesn't call for any 'extra' water so don't know what those comments are referring to.

I am new to cooking and was very excited at how this dish came out. I cut the recipe in half because we are a family of 4, but I made a few changes thanks to other reviews I read:(I only used 1/2 can of water ) I did not use any sherry and instead of the cheddar cheese I used a 16oz block of velveta cheese. I also added a half cup of red bell pepper. It took me much longer to make than the recipe says,(25 min just to saute) but worth it!! I would definately make this again.

Oh my gosh!! Love this and will for sure make it again. Makes a TON!! Great meal to split in half and freeze one. Wonderful.

Love this recipe. We're not big fans of dark meat so this was perfect for thanksgiving leftovers. I halfed the recipe and added more pepper and Worcestershire, then added garlic and thyme. It was delicious!

This was okay but lacked any significant flavor. Like previous reviewers, I cut down on the water. And even cutting the recipe in half still came out with a huge amount! Was good but don't think I will try again unless I see a version with some more spice or flavor.

I'm so bummed! I wasted so much food last night. I made the recipe as is & didn't have time to read the reviews. It was a runny mess and all I could taste was the mushroom flavor from the soup. I took one bite and so did my husband. I won't be making again. Sorry. :(

Loved it!! I'm a college student and "beginning" cook, and I found this recipe to be fast and easy but not lacking in taste like some "fast easy" recipes. It was really really good. I had my neighbors coming in and eating it!

Edible but nothing special. The sauce was too watery, not very flavoursome and the recipe makes way too much (even though I reduced it by half). Perhaps white rice would work better than pasta as it would soak up the sauce however I am not willing to waste ingredients trying.

I've been looking for a while for a recipe for turkey tetrazzini. The one at the middle school my mother works at is sooo delicious. I used this recipe as a guideline b/c it wasn't quite like theirs. But after a few adjustments using what I know is in their tetrazzini and from previous reviews, this was a delicious meal! 1. I cut the recipe in half and still lots left over. 2.I used egg noodles (much better) 3.I used NO fresh mushrooms, bell pepper, green peas, nor sherry.(but this is personal preference) 4.I did use water (if not it would have been too dry, sorry) 5.I used a stalk of celery and pimentos to replace the peppers/peas. 6.Since I don't cook whole turkeys or chicken, I used canned turkey (you can also buy chicken this way. This is for people looking for shortcuts) 7.Thanks to other reviews, I too used velveeta cheese (more expensive but soooo delicious) 8.I used the Worcestershire sauce, but won't the next time. I don't like the smell or taste too much. Not needed. 9.After transferring to the baking dish, I sprinkled store bought bread crumbs (also for those who want short cuts)across the top of the casserole and sprinkled melted country crock spread and cheese on top of that. 10. I let it sit for about 10 minutes after taking it out of the oven, served with green beans and crescent rolls. My family loved it!

I must admit, I missed the comments that this recipe makes so much! It was very tasty -- a perfect comfort meal for a frigid evening. I didn't use peppers and used all chicken broth instead of water and would likely cut back on the amount -- it was a little soupy. Other than that, will use again -- likely with additions -- I like the idea of adding celery -- and remember -- it makes A LOT! Thanks Doris.

This dish is very flavourful and simple to make. If you do not have cooking sherry try using white wine, it works well too. This is dish is definitely something I will make again and again.

This was the best ever - despite the fact that I changed a lot of the recipe (not on purpose - I just didn't read it through and messed up in a few areas). It's a very forgiving recipe - I don't know how anyone could screw this one up! First, I used a store bought roasted chicken, left out the onion and green pepper and sauteed the mushroom ahead as I do not like them too soft. I used a healthy version of cream of chicken, and didn't even measure the sherry and worchestershire - I just guessed! I had a lot of sauce left over that I decided to not put in the dish - it looked like too much. But after baking, it seemed a bit dry. So for re-heating purposes, I kept some extra sauce on the side for tomorrow. VERY, VERY good! My fussy 13 yo daughter really like it. I will make this often.

Chicken Tetrazzini Deluxe Haiku: "Boy, was I surprised. I had low expectations. But this was awesome!" Definitely not gourmet fare, but for creamy, easy comfort food with a light brush of flavor, this was much better than I'd anticipated. Imagine my surprise to note when I put it in the oven that I'd forgotten to mix in the cheddar cheese, and we didn't miss it one bit. (I also included several minced garlic cloves to the saute.) As we shoveled mouthfuls, we decided that if I made it again, I'd add chopped broccoli, and swap the green bell for red. Oh and as written, it's obvious that it makes a ton, so I scaled it to 4 servings, which was the perfect amount - I'd prepared it a day ahead and it made coming home from work a cinch b/c all I had to do was add the parmesan and paprika and throw it in the oven.

My family loved it! Added Red Bell Peppers and Peas & Carrots. Did not add the additional cup of water that was noted in the original recipe.

Very good - I wouldn't exactly call it tetrazzini as it wasn't very creamy but it was a very good casserole. We used whole wheat pasta and extra peas.

I cut the recipe in half for 6, I used a whole can of chicken broth instead of the 1 cup plus water, I also used spaghetti noodles. I would have liked to add carrots too but didn't think about it until the baking dish was in the oven. My children and husband ate it, so it must not have been bad :)

I just didn't care for the flavor of this recipe. I've made other tetrazinni recipes that are much better. Skip this one! I didn't add the water & it was still soupy. Sherry flavor was overpowering.

WOW! Super recipe! Didn't make any changes (except to leave out the water). Can't wait to try it again experimenting with different noodles. Used fettucine this time -yum! Highly recommended.

OMG good!!! My husband said that I should make it once a week. There are only two of us, so I cut the recipe in half. I'm going to freeze the second half today and have the rest of first half tonight with different sides than last night. Can't wait!

This was classic comfort food. I made it (halved it) without reading the reviews and used the required amount of water. It seemed fairly watery at first but it really firmed up with the leftovers. I used chicken sauteed with spices so that jazzed it up a bit, but any additional herbs will flavor this dish to anyone's liking! Excellent.

This turned out great -- a perfect quick dinner to throw together after work. My nearly 3 year old even enjoyed helping make (and eat)it. I halved the recipe & omitted the water as per other reviews & was thankful I did. Also, we don't like peppers so I added lightly steamed chopped broccoli instead, which worked just fine.

This was delicious! I made just a couple of changes. Instead of frozen peas, I substituted a package of frozen mixed vegetables to give it even more flavor (and color!). I also added some yellow and red bell peppers with the green. I took the advice of others and cut out the water and cooked the linguini al dente - it worked out very well. I also sprinkled shredded cheddar cheese on top with the parmesan. It made a very nice topping after it was baked. Also, be sure to use a very large pot when mixing it all up - a lot goes into this casserole! Cheers!!

I really liked this, but it makes a lot. I have a family of 5 & 1/2 recipe was enough. In step one, I added celery. In step 3, I omitted the water & added 1/4 cup of mayo & 1/4 tsp of dry mustard. Also, this is very good with red peppers instead of green. Lastly, you can't add too much cheese.

This was delicious and a great way to use leftover turkey! I omitted the green pepper and used white cooking wine instead of sherry, and I also used canned mushrooms. It was great!

Good flavor, and my 2 year old liked the pasta. It's hard to get her to eat much of anything, so I cook pasta often. Although I enjoyed the flavor, it was a bit watery. Maybe add some cornstarch to thicken the sauce, or omit/reduce the water.

Absolutely delicious! My whole family loved this, even my 7 year old who hates mushrooms couldn't stop raving about this dish! It was also a wonderful way to use leftover Christmas turkey. I didn't change a thing, but I could see how I could experiment with different cheeses, veggies and meats to add variety to this dish. Thank you for sharing this recipe, it was wonderful! Oh, by the way, the other reviewers are right, this does make ALOT! I cut it in half and we still had lots of leftovers!

This was a huge hit at a baby shower. I didn't give this 5 stars because I altered it after reading other reviews saying it was a little bland. This is what I did to avoid being bland: I used cream of chicken (2) and cream of celery (1) sauteed mushrooms in garic then added chopped onions, added 1 herbox bouillon cube. I deglazed the pan after with the broth (I used 2-1/2 cups of broth instead of 2) to pick up more flavor I also added garlic and onion powder and black pepper to the soup mixture. I buttered 2 pans and heated in a buffet sterno heating unit. RAVE REVIEWS.!!!!

Used this to do something with leftovers. Had a ton of gravy left, so used that in place of the soup and topped with a thin layer of stuffing. Don't like green peppers, so used celery instead, but thats a personal thing. Excellent.

Great recipe for leftover turkey (in my case, turkey that had been frozen a while and was rather dry). I halved the recipe and cut the butter to under two tablespoons and it worked great. Still made a big pan -- I can't imagine how much it would have made as a full batch! Good, common ingredients; easy to prepare, and very flavorful.

VERY tasty & hit the spot on a day I desired 'comfort food.' At first I was concerned there was too much liquid, but after it finished baking--it was perfect. My nine-year old daughter liked it, too. Maybe I didn't rate the quickness as high probably because I started out from scratch by cooking up fresh chicken instead of using left-overs. This one will be a repeat for us, however I may just 1/2 the recipe since there are only three of us. I'll see how well it freezes/reheats. Side note: I crumbled Ritz crackers on top to give it some crunch. It was yummy! :-)

Very good...DO NOT ADD WATER ..too soupy! The water might help if you are using egg noodles or something thicker than linguini. Also I would add less sherry next time. Overall a good casserole for leftover turkey and chicken.

Delicious! I am usually not a canned-mushroom-soup-casserole kind of gal, but I love this! My husband grinned ear to ear when he walked in the door and smelled the gorgeous fragrance coming from the oven. I modified a few things, according to other suggestions and my taste: I used fresh whole wheat linguine, and only a 12 oz package and it was plenty; I used a little olive oil instead of butter, I skipped the water altogether, and I used a cup of white wine instead of the sherry. Yummy!!!! I'll be making this again!

This is an excellent recipe but huge!! I made two casseroles out of this and froze one. It freezes well. Great for leftovers for work. Highly recommend this one!

cut the recipe in half, used 2 cups of chicken broth and no sherry or water. love the parmesian cheese on top, i used shredded parm instead of grated. also good with a shake of red pepper flakes.

Very tasty -for color and sweetness, I prefer using a red pepper instead of green, and definitely halving the recipe -it makes too much

This recipe needs more flavor.

I made two batches of this recipe; one gluten-free and one regular. Changes I made: using only one can of soup and substituting one cup of cream for the other. Using sweet red pepper with the green pepper to add a touch of color. The recipe called for cooking sherry, because of excessive sodium concerns I went with regular--not cooking--but I think extra dry sherry would also be good. I would add that one does need to use at least an 11 X 14 pan. All I had on hand were 9 X 13's and the oven was a mess from the boil over. If you are feeding children I would recommend breaking up the pasta before boiling to make serving themselves easier. Because I made both batches at the same time for one dinner, prep took longer than I would have liked, but the family said it was worth the wait. It also freezes well for any that wondered, add a bit of milk before microwaving the thawed dish to add back the creaminess of the fresh.

Very tasty. We made this after Thanksgiving with Turkey and loved it. It makes a lot though, so we used two casserole dishes. We are now making for Christmas with Chicken this time.

I made this today with my leftover turkey from Thanksgiving. I wanted so badly to like it and based on the ingredients we should have loved it. The only thing I omitted was the cooking Sherry. I don't drink and I don't like the taste of wine in my food. So I omitted it. It made up easy but the sauce had an odd taste...I think it was the Worcestershire sauce. I cook with mushroom soup all the time and we love it. But this didn't work for us. My kids didn't like the Parmesan on the top either. I think I would try this again and omit the cheese and the Worcestershire sauce. Also I agree with the other reviews in that this recipe makes A LOT. I would 1/2 the recipe at least until you know you like it.

I DID NOT USE WATER, LIKE OTHERS. SPICED WITH A LITTLE TARAGON. EXCELLENT TASTE!!

This recipe was so easy and so good. It is now a favorite in my house. I did sub wheat pasta for regular and cut down the water to half. I used white wine instead of sherry. Hubby is not a casserole fan but is begging me to make this at least once a week

Pretty good. Added some celery in the saute, used no water, reduced sherry (not our favorite) to 2 TBLS and used red and green peppers instead of any peas. Good! However, next time, I will use no sherry...perhaps some white wine instead. And it DOES make a lot, so either feed a crowd or you might want to cut it by half!!

What a delicious dish!! My guests all had 3 helpings, and they are food snobs. I used red peppers instead of green and used a little extra sherry and a little less water but I was very impressed with the results. I look forward to making it again

Oh, this was such a waste of food! We ate some of it, but no one in my household would touch it after dinner. NEVER again.

I halved this & didn't add the sherry because of the kids. If anything made this deluxe, I guess it would be the sherry. Without that, it's like leftovers; but freshly made. Okay, but no wows here.

i like this recipe, i did alter it a bit and i did not add water just as the other reveiws had stated i only used one can of mushroom soup, and cut the amout of vegis in half and diced up some zuccini and added that all together it is a good recipe :)

served this to my family and received rave reviews. my grandson asked if i'd make it every time they visited. I was careful not to cook the pasta too long the first time, since it continues to cook in the sauce in the oven. I think I'll try it with fresh pasta next time. Delicious!

This is good, I've made it several times. I don't add the extra water it calls for though, because that makes it too soupy for my taste. The sherry adds an interesting flavor.

We followed the recipe exactly and it was perfect. great combination of flavors.

Very Good!

Cut this recipe in 1/2 and had plenty of leftovers. I made as written. Perfect!

This was very, very good. The mushrooms and the sherry make the dish. It was rich and delicious!

Very nice. I only read a few reviews...weren't helpful. Sherry seems to really add to a Tetrazinni dish. I used the listed cup of broth (used post holiday turkey carcass to make a broth with Mirapoix ingredients) and skipped suggested salt since the cheeses, Worcestershire sauce and soup have plenty. Use whatever pasta you have. I also halved the recipe, I have no Army to feed, or freezer.

Loved this recipie! Easy to make. I didnt use Worcestershire sauce, frozen peas or paprika. I used zuchini in this recipie It was wonderful!!

Made this a second time with our leftover turkey from thanksgiving. This time i didn't add cheddar cheese or chicken broth. We didnt miss the cheddar at all. I only used fresh shaved parm on top. Used wine instead of sherry, added tons of fresh mushrooms and topped with seasoned bread crumbs. . Next time I'll add minced garlic and season the turkey prior to adding it to the veggies and pasta. Ill also used more bread crumbs. Total comfort food.

This was good. I didn't have sherry, but still turned out good.

I made this recipe for dinner tonight. My picky eaters loved it!!! The only thing I did different was to use egg noodles instead of the linguine. It was a fantastic way to get rid of those turkey leftovers.

Only change I made was red bell pepper instead of green. This is an excellent recipe

This was an excellent dish! I made a few changes. I sauteed the mushrooms in butter then let them simmer in white wine. I left out the green pepper, sherry, and onions (I HATE onions!!). Added cream of chicken soup (since we like it more creamy), carrots and broccoli. The only problem was I didn't make enough for leftovers! This one is a keeper! Thanks Doris!

very easy recipe, I changed the order of the ingredients into the skillet so that the sherry could cook off a little. I used a package of 3 cheeses instead of all cheddar and used leftover turkey. everyone loved it. I made it two days prior to the event and froze.

Excellent recipe. The only thing I changed was I added 3 cloves of garlic, chopped! This one will definitely be repeated monthly in my home!

Finally another way to finish off the turkey! My husband and I "inherited" another turkey from his mother and we were getting tired of sandwiches. I changed the peas to broccoli and it still worked out!

Wonderful recipe! I added 4 cloves of garlic and 2 stalks of celery. I also used whole wheat pasta. Both husband and mother in law want back for seconds!

First off, I thought the sauce in this was really good. I don't like turkey much, so only sampled the sauce, and don't know how it could be bad. However, my husband, who is not a picky eater, only gave it one star, though he did have a second big helping so go figure? Probably because I said I was going to feed it to the dogs, which in fact I did because even halfing the recipe, it was a LOT of food. So then we got in a big fight about it. But what's the point in taking up space in the fridge if it's not going to get eaten? At least the dogs were happy. But I would recommend trying it anyway. It made nice looking dish, and the sauce was awesome. Guess I should have put it in the freezer. Oh well.

We just ate this for dinner and it was really good. The only thing I changed was to add some garlic to the veggies and used shrimp instead of chicken or turkey just because I had some in the fridge.

Good recipe, adjusted slightly according to what I had on hand, left out water as suggested.

THIS WAS WONDERFUL. MY FAMILY LOVED IT. THERE WERE A FEW THINGS I DID NOT DO THOUGH. LIKE THE OTHER REVIEWER'S I LEFT OUT THE WATER AND THE CHEDDAR CHEESE. I PUT CHUNKS OF BROCCOLI AND CANNED MUSHROOMS INSTEAD OF OTHER VEGGIES. BUT STILL ADDED RED PEPPERS AND ONIONS AND GARLIC SAUTED IN THE BUTTER.YOU MIGHT WANT TO ADD A LITTLE MORE SEASONING OF YOUR CHOICE. AND SINCE EVERYTHING WAS ALREADY COOKED AND HOT, I SAW NO REASON FOR BAKING IT. JUST SPRINKLE THE ITALIAN CHEESE ON TOP AND IT'S READY TO GO.

This was ok, but totally not worth all the trouble in prep.

So good, makes a ton, so I suggest halfing the recipe.

This was a very good reciepe. I actually 1/2'd it because I noticed it made enough for 12. It was very tasty. Funny thing, I didn't have any speg. or ling. so I used bow ties...came out rather pretty.