Looking for a recipe for Turkey or Chicken Tetrazzini?

I'm looking for a recipe for Turkey or Chicken Tetrazzini so does anyone know of any good recipes for that?





Also is it possible to make this dish without cheese? I know its a weird question but I can't eat cheese due to an allergy.Looking for a recipe for Turkey or Chicken Tetrazzini?
Just leave out the cheese





CHICKEN OR TURKEY TETRAZZINI





1 boiling chicken or 2 c. diced chicken breasts


2 chicken bouillon cubes


2 tbsp. butter


2 tbsp. flour


1/4 tsp. pepper


1/2 tsp. salt


1/8 tsp. cayenne pepper


1 c. milk


1 c. sour cream


4 oz. can chopped mushrooms


1 c. cottage cheese


1 tbsp. Worcestershire sauce


2 tbsp. minced onions


4 tbsp. parsley flakes


1/2 c. cheddar cheese, grated





Cook chicken in water and bouillon cube until tender. Reserve broth to cook spaghetti later.


Melt butter in large skillet; blend in flour, salt, pepper, cayenne pepper and milk. Cook and stir constantly until thickened.





Add sour cream, cottage cheese, chicken, Worcestershire sauce, mushrooms, onions and parsley. Cook 8 ounces spaghetti in the reserved chicken broth until tender; drain.





Combine the sauce and the cooked spaghetti and pour into a large greased casserole. Top with the grated sharp cheddar cheese. Bake about 30 to 40 minutes at 350 degrees.Looking for a recipe for Turkey or Chicken Tetrazzini?
1 1/2 lbs. chicken breasts


1 lb. spaghetti noodles


1 lb. mushrooms


1 1/2 sticks of butter (salted)


6 cups of chicken stock


8 Tbsp. Wondra (or flour)


1 cup white wine (chardonnay or sauvingnon blanc)


6-8 Tbsp. heavy whipping cream


italian breadcrumbs


cracked sea salt %26amp; pepper to taste





Directions


Begin by slicing mushrooms and set aside.


Wash the chicken breasts well.


Place chicken breats and stock in large pot and boil for about 20 mins or until cooked thoroughly.


Start water for spaghetti (approx. 10 mins to boil).


Set chicken aside to cool.


Be sure to keep 3 cups of chicken broth for sauce (add later).


In large sauce pan, melt one Tbsp. of butter and saute mushrooms for about 5 mins or until tender, do not over cook; drain excess juice and set aside.


Boil pasta (approx. 10 mins.).


Preheat oven at 350 degrees.


On a medium heat, melt remaining butter in sauce pan.


Add Wondra, stir well, and bring to slight boil.


Quickly add chicken broth and boil until sauce begins to thicken.


Add wine and boil for 1-2 mins more.


Lower heat, add the heaving whipping cream and mushrooms; simmer on low for about 5 mins.


Check seasoning. feel free to add a pinch or two of parmasean to your tastes.


Drain pasta and place in a 13';x9'; deep caserole dish; spread evenly.


Sprinkle parmasean over pasta.


Chop cooled chicken breast and place over pasta.


Pour sauce evenly over bed of pasta and chicken.


Lightly sprinkle breadcrumbs over top.


Bake, uncovered, at 350 degrees for about 15 mins or until bubbly.


Cool for 5 mins. before serving


Makes 4-6 servings