chicken/turkey almondzini
(1 rating)
Found this recipe back in 1981 in a magazine. It was perfect for leftover Thanksgiving turkey. It became a family favorite. Then I lost the recipe. I found it on-line recently and made it last week. I've modified it for modern packaging amounts. Very yummy. Enjoy.
(1 rating)
yield
6 -8
prep time
20 Min
cook time
45 Min
method
Bake
Ingredients For chicken/turkey almondzini
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3/4 cmayonnaise
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1/3 cflour
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2 Tbspdried onion
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1 tspgarlic salt
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2-1/4 cmilk
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5 ozshredded swiss cheese
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1/3 cdry white wine
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7 ozspaghetti, cooked, drained
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2 cchopped cooked chicken or turkey
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10 ozpackage frozen chopped broccoli, thawed, drained
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1-2/3 csliced almonds (one package)
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4 1/2 ozjar sliced mushrooms, drained
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1/4 cpimiento (optional)
How To Make chicken/turkey almondzini
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1In medium saucepan, combine mayonnaise, flour, and seasonings. Cooking over low heat, gradually add milk, stirring constantly until thickened. Add cheese and wine; stir until cheese melts.
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2In a large bowl, combine mayonnaise mixture, spaghetti, turkey, broccoli, 3/4 cup almonds, mushrooms, and pimiento; toss lightly.
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3Pour mixture into 11 3/4" x 7 1/2" (approx) baking dish. Top with remaining almonds. Bake at 350 degrees, 40 to 45 minutes or until thoroughly heated. Serve with grated parmesan cheese.
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