1 cup diced onion
1 cup diced celery
1 large red bell pepper, diced
8 ounces sliced baby mushrooms
1/2 stick unsalted butter, more if needed
2 (13 3/4 ounces) cans chicken broth
2 (8 ounce) packages cream cheese, cubed and softened
1 1/2 cups grated Parmesan cheese, divided
1 package (12 ounces) vermicelli or spaghetti broken into 3-inch lengths, cooked, drained
2 cups cooked turkey or chicken, cubed or shredded
1/8 teaspoon grated nutmeg
1/3 cup Panko bread crumbs or regular bread crumbs
2 Tablespoons melted butter
- Preheat oven to 350 degrees F. Sauté onion, celery, bell pepper and mushrooms in butter in large skillet or pot on medium heat until tender. Add chicken broth, softened cream cheese and 1 cup Parmesan cheese. Stir on low heat until cream cheese is melted.
- Add vermicelli or spaghetti, turkey (or chicken) and grated nutmeg. Stir lightly. Spoon into a buttered 9 x 13 inch baking dish.
- In a small bowl mix remaining ½ cup Parmesan cheese, Panko or bread crumbs and butter. Sprinkle on top of tetrazzini. Bake at 350 degrees for 30 minutes or until hot and bubbly.
Serves 8 -10.