Chicken or Turkey Tetrazzini
Whether you have Chicken or Turkey for Thanksgiving, here is an excellent way to use up all those leftovers! Chicken or Turkey Tetrazzini is filled with a freshly grated Parmesan Cheese sauce, mushrooms, pasta and more!
If you do not have leftover Chicken or Turkey, I like to buy the rotisserie chickens at Sam’s Club. They are delicious, large, fully cooked and only cost $4.98 each! I can’t buy an uncooked chicken for that! They are cooked fresh daily. There is so much meat on them that I get multiple meals from just one chicken.
Ingredients
In a large pot over medium heat
cook pasta in water. Drain it when it
still has about 2 minutes left to cook
as it will finish cooking in the oven.
In a large saucepan over medium
heat, melt 2 Tbl of butter. Add
mushrooms and cook until tender.
Remove mushrooms to a
bowl and set aside.
In the mushroom pan melt
4 Tbsp. of butter over
medium heat. Whisk the
flour into the butter,
about 1 minute.
Whisking constantly, slowly pour
milk and chicken broth into the
flour mixture. Bring to a boil
whisking until smooth and
reduce to a simmer.
In a large bowl add the parmesan
cheese, chicken or turkey, mushrooms
and thyme. Season with 1 tsp salt and
1/2 tsp pepper. Stir to combine.
Pour in hot milk mixture,
stirring until cheese melts.
Add pasta to cheese
mixture and combine.
Pour into a 4 quart uncovered
casserole dish. Bake in a preheated
400 degree oven for 30 minutes.
Remove the dish from the oven
and let it sit for 10 minutes
before serving.
Chicken or Turkey Tetrazzini
http://www.InDianesKitchen.com
Ingredients
- 8 oz mushrooms, sliced
- 2 Tbsp. butter
- 4 Tbsp. butter
- 1/2 cup flour
- 2-1/2 cups chicken broth
- 3 cups milk
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups freshly grated parmesan cheese
- 1 tsp dried thyme leaves
- 4 cups cooked and cubed chicken
- 1# linguine, broken in half
Directions
- Preheat oven to 400 degrees.
- In a large pot of water over medium heat cook linguine according to package directions except shorten cooking time by 2 minutes. Pasta will finish cooking in the oven.
- In a medium saucepan, melt 2 Tbsp. of butter. Add sliced mushrooms and cook until tender. Place the mushrooms in a small bowl and set aside.
- In the mushroom pan, Melt 4 Tbsp. of butter over medium heat. Whisk the flour into the butter stirring constantly, about 1 minute.
- Whisking constantly, slowly pour the milk and chicken broth in whisking until smooth and boiling. Reduce to a simmer.
- In a large bowl combine parmesan cheese, chicken or turkey, mushrooms, salt, pepper and thyme.
- Pour in the hot milk mixture and stir until cheese is melted.
- Add the pasta and stir to combine.
- Pour into a 4 quart uncovered casserole dish.
- Bake for 30 minutes. Let the casserole sit for 10 minutes before serving.
Beautiful blend of flavours! Thanks for the share Diane.
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You are very welcome Sumith! Have a great week!!
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Thank you Diane.
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Looks delicious.
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Thanks! Loved your Holiday planner!!!
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Nice recipe
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Thanks!
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I used to make a similar dish but we added paprika to the sauce to give it a slight kick.
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Oh yes! I never thought about using paprika. I use it in so many recipes for the same reason. Thanks for a great idea Maria!!!
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Happy Thanksgiving Diane! God bless you and your family!
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Thanks Kurt!
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Yummy!
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Thank you!
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That looks yummy! 😀
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Thank you!
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Your dish looks very good, it makes me hungry;)
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Thanks!
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I love Turkey Tetrazzini. This will happen soon in my kitchen. Thanks!
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You’re welcome! My husband asks for this quite often!
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I lost my recipe for this so thanks for giving me a new one! I also added cooking sherry to the mushrooms and it gives it a lovely taste.
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I bet it does! Great idea Jonetta!
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I just happen to have a bunch of left over roasted chicken. This looks like a great use of it. And cooking sherry sounds delicious Jonetta.
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Oh what a nice added touch! Enjoy!
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A great old standby! I use the sherry, too, which allegedly is from the original recipe (note “allegedly”). Sometimes I use half milk and half chicken stock, or mostly chicken stock with a touch of cream if I have any on hand. But any way you do it, it’s a delicious bit of comfort food.
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You are so right Angela! Not only is it easy to make but tastes fantastic! Thanks for your comment!
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Thank you madam for sharing another great recipe.Take care.🌹👍🙏
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You are very welcome. Stay safe!
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Printing!!!!
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Enjoy Jinger! Great with rotisserie chicken for a quick everyday meal too.
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My son is allergic to mushrooms, so I’ve had to tailor my recipes when he comes for dinner. Pearl onions, peas, carrots, broccoli, etc. work well as a substitute.
I was about to look for a recipe for Tetrazzini when your post popped up. I will have to learn to search your site first! This looks delicious.
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Oh yes all of those will work with this recipe Hillary. They would add so much color too. What a great idea! Thanks!
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This looks delicious! You can’t have too many turkey leftovers, I always say.
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I completely agree! Thanks!
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Looks great ! Trying this one for sure, thanks Diane
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Thank you and enjoy!
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Yum!
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Thanks Terre! ❤️
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Thank you Carla and have a wonderful weekend! 💕
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My Mom used to make Turkey Tetrazzini after Thanksgiving every year 🙂
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We would have gotten along well! Lol
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