Turkey Chicken Tetrazzini
Transform your weeknight dinner routine with this creamy and comforting Turkey Chicken Tetrazzini, a baked pasta casserole that’s rich with flavor and perfect for feeding a hungry crowd. Combining shredded turkey and chicken with tender spaghetti, sautéed mushrooms, and a velvety cream sauce, this dish brings together the best of hearty and savory flavors. Topped with a golden, bubbly layer of Parmesan, mozzarella, and crispy bread crumbs, it’s an irresistible blend of textures in every bite. Quick to prepare with just 25 minutes of prep time and ready in under an hour, it’s an ideal way to use up leftover poultry while creating a gourmet-inspired meal the whole family will love. Finish with a sprinkle of fresh parsley for a pop of color and flavor – and watch it disappear from the table! Perfect for holiday leftovers or any cozy dinner, Turkey Chicken Tetrazzini is a classic comfort food dish worth savoring.
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Recipe Information
Ingredients
- 12 ounces spaghetti or linguine
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded cooked turkey
- 2 cups shredded cooked chicken
- 8 ounces cremini mushrooms, sliced
- 1 medium yellow onion, diced
- 3 cloves minced garlic
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon Italian seasoning
- 0.5 cup bread crumbs
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Cook the spaghetti or linguine in a large pot of salted boiling water until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the sliced mushrooms and cook for another 5 minutes until tender. Add the minced garlic and cook for 1 minute, then remove the skillet from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the chicken broth, ensuring no lumps remain. Bring the mixture to a gentle simmer, stirring constantly, and cook for 3-4 minutes until thickened.
Stir the heavy cream into the saucepan and season with salt, black pepper, and Italian seasoning. Mix well and remove from heat.
In a large mixing bowl, combine the cooked turkey, cooked chicken, sautéed mushroom mixture, and cooked pasta. Pour the creamy sauce over the top and toss to coat evenly.
Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle the Parmesan cheese, mozzarella cheese, and bread crumbs evenly over the top.
Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly, and the top is golden brown.
Remove from the oven and let the Turkey Chicken Tetrazzini cool for 5 minutes before serving. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 1243 mg | 54% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 2.9 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 349 mg | 27% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 618 mg | 13% | |
*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.
