Chicken or Turkey Tetrazzini
Creamy, comforting, and oh-so-satisfying, this Chicken or Turkey Tetrazzini is the ultimate crowd-pleasing casserole. Perfect for using up leftover poultry, this dish features tender chicken or turkey, al dente spaghetti, and a velvety sauce made from a blend of chicken broth, heavy cream, and Parmesan cheese. Sautéed mushrooms, onions, and garlic add layers of savory flavor, while optional additions like peas and dry white wine elevate its elegance. Topped with mozzarella, breadcrumbs, and more Parmesan, it bakes to golden, bubbly perfection in just 30 minutes. Whether you're planning a cozy family dinner or entertaining guests, this cheesy, oven-baked classic is sure to be a hit. Ideal for meal prep or seasonal gatherings, this hearty tetrazzini offers a delicious way to transform leftovers into something unforgettable!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups cooked chicken or turkey
- 12 oz spaghetti
- 6 tablespoons butter
- 1 cup all-purpose flour
- 3 cups chicken or turkey broth
- 1 cup heavy cream
- 1.5 cups grated Parmesan cheese
- 8 oz white mushrooms, sliced
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 0.5 cup dry white wine (optional)
- 1 cup frozen peas (optional)
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup breadcrumbs (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or non-stick spray.
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the sliced mushrooms and diced onion, cooking until softened, about 5-7 minutes. Stir in the minced garlic and cook for another 30 seconds. Remove the mixture from the skillet and set aside.
In the same skillet, melt the remaining 4 tablespoons of butter over medium heat. Whisk in the flour to create a roux and cook for 1 minute, stirring constantly.
Gradually whisk in the chicken or turkey broth and cream, ensuring no lumps form. Cook the sauce for 3-5 minutes, or until it thickens.
Stir in 1 cup of grated Parmesan cheese, the cooked mushroom mixture, white wine (if using), salt, and black pepper. Adjust the seasoning as needed.
Combine the cooked spaghetti, diced chicken or turkey, and peas (if using) with the sauce. Mix thoroughly to coat the ingredients evenly.
Transfer the mixture to the prepared baking dish and spread it evenly. Top with the shredded mozzarella cheese, the remaining Parmesan cheese, and breadcrumbs (if using) for a crispy topping.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
Let the Tetrazzini rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
5071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.9 g | 329% | |
| Saturated Fat | 135.3 g | 676% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1245 mg | 415% | |
| Sodium | 8214 mg | 357% | |
| Total Carbohydrate | 279.6 g | 102% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 27.5 g | ||
| Protein | 362.0 g | 724% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 2490 mg | 192% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 4183 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
