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.
You are very welcome Sumith! Have a great week!!
Thank you Diane.
Looks delicious.
Thanks! Loved your Holiday planner!!!
Nice recipe
Thanks!
I used to make a similar dish but we added paprika to the sauce to give it a slight kick.
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!!!
Happy Thanksgiving Diane! God bless you and your family!
Thanks Kurt!
Yummy!
Thank you!
That looks yummy! 😀
Thank you!
Your dish looks very good, it makes me hungry;)
Thanks!
I love Turkey Tetrazzini. This will happen soon in my kitchen. Thanks!
You’re welcome! My husband asks for this quite often!
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.
I bet it does! Great idea Jonetta!
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.
Oh what a nice added touch! Enjoy!
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.
You are so right Angela! Not only is it easy to make but tastes fantastic! Thanks for your comment!
Thank you madam for sharing another great recipe.Take care.🌹👍🙏
You are very welcome. Stay safe!
Printing!!!!
Enjoy Jinger! Great with rotisserie chicken for a quick everyday meal too.
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.
Oh yes all of those will work with this recipe Hillary. They would add so much color too. What a great idea! Thanks!
This looks delicious! You can’t have too many turkey leftovers, I always say.
I completely agree! Thanks!
Looks great ! Trying this one for sure, thanks Diane
Thank you and enjoy!
Yum!
Thanks Terre! ❤️
Thank you Carla and have a wonderful weekend! 💕
My Mom used to make Turkey Tetrazzini after Thanksgiving every year 🙂
We would have gotten along well! Lol