Chicken or Turkey Tetrazzini

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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.

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Ingredients

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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.

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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 Tbl of butter over medium heat.

Whisk the flour into the butter, about 1 minute.

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Whisking constantly, slowly pour milk and chicken broth into the flour mixture.

Bring to a boil whisking until smooth and reduce to a simmer.

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In a large bowl add parmesan cheese, chicken or turkey, mushrooms and thyme.

Season with 1 tsp salt and 1/2 tsp pepper. Stir to combine.

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Pour in hot milk mixture, stirring until cheese melts.

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Add pasta to cheese mixture and combine.

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Pour into a 4 quart uncovered casserole dish.

Bake in a preheated 400 degree oven for 30 minutes.

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Remove and let sit for 10 minutes before serving.

Chicken or Turkey Tetrazzini

http://www.InDianesKitchen.com

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Ingredients

8 oz mushrooms, sliced

2 Tbl butter

4 Tbl butter

1/2 cup flour

1 can chicken broth (14.5 oz)

3/4 cup chicken broth

3 cups milk

1 tsp salt

1/2 tsp pepper

3 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 Tbl 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 Tbl 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 sit for 10 minutes before serving.

http://www.InDianesKitchen.com

 

 

 

 

 

 

 

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Categories: Chicken, Pasta, Turkey

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