I made this delicious looking concoction with leftover Turkey (see, I told you it was an overdue post).
I actually stole it from Rachel Ray’s Magazine — Recipe here.
I made chicken tetrazzini for the first time about a year ago, using a recipe from Whole Foods that was totally bland. It called for very little butter or parmesan and milk instead of cream. My mom’s recipe was high on cream and butter.
After from searching around via Google, I settled on Rachel Ray’s. It upped the butter content considerably, but didn’t call for cream. The taste was 10 X better and the meal comes boyfriend approved, even though I used wheat pasta, which he is not a fan of.