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.




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



  • 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


  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. In the mushroom pan, Melt 4 Tbsp. of butter over medium heat. Whisk the flour into the butter stirring constantly, about 1 minute.
  5. Whisking constantly, slowly pour the milk and chicken broth in whisking until smooth and boiling. Reduce to a simmer.
  6. In a large bowl combine parmesan cheese, chicken or turkey, mushrooms, salt, pepper and thyme.
  7. Pour in the hot milk mixture and stir until cheese is melted.
  8. Add the pasta and stir to combine.
  9. Pour into a 4 quart uncovered casserole dish.
  10. Bake for 30 minutes. Let the casserole sit for 10 minutes before serving.

Categories: Chicken, Pasta, Turkey


  1. 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.

  2. 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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