Turkey or Chicken Spaghetti Tetrazzini
Transform your weeknight dinner routine with this creamy, cheesy Turkey or Chicken Spaghetti Tetrazzini, a comforting baked casserole that’s perfect for using up leftover poultry. Featuring tender spaghetti tossed in a velvety sauce made from chicken or turkey broth, heavy cream, and a blend of Parmesan and mozzarella cheeses, this dish is layered with rich, savory flavors. Optional additions like earthy mushrooms and sweet peas add a delightful twist, while a golden breadcrumb topping brings the perfect crunch. Quick to prepare and baked to bubbly perfection in just 30 minutes, this crowd-pleasing recipe is an easy, satisfying choice for family meals or entertaining. Whether you're craving a cozy comfort food classic or looking to repurpose leftovers, this Turkey or Chicken Spaghetti Tetrazzini promises to deliver on taste and convenience.
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Recipe Information
Ingredients
- 12 ounces spaghetti
- 3 cups cooked turkey or chicken (shredded or diced)
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups chicken or turkey broth
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- 1.5 cups shredded mozzarella cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 cup frozen peas (optional)
- 1 cup sliced mushrooms (optional)
- 0.5 cup breadcrumbs
- 1 tablespoon olive oil or melted butter
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish lightly with oil or non-stick spray.
Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
In a large skillet, melt the unsalted butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux. The mixture should be smooth and slightly golden.
Gradually whisk in the chicken or turkey broth, ensuring it’s lump-free. Cook for 2-3 minutes, then whisk in the heavy cream. Continue cooking until the sauce has thickened, about 3-4 minutes.
Stir in the salt, black pepper, garlic powder, and onion powder. Remove from heat.
Add 3/4 cup of the Parmesan cheese and 1 cup of the mozzarella cheese to the sauce. Stir until the cheese is fully melted and incorporated.
In a large mixing bowl, combine the cooked spaghetti, shredded turkey or chicken, the cheese sauce, and optional peas or mushrooms if using. Mix well to coat everything evenly.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the remaining Parmesan cheese, mozzarella cheese, and breadcrumbs over the top.
Drizzle olive oil or melted butter over the breadcrumbs for a crispy topping.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden and the casserole is bubbling around the edges.
Remove from the oven and let it cool for 5-10 minutes before serving. Enjoy your Turkey or Chicken Spaghetti Tetrazzini!
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 1154 mg | 50% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.8 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 394 mg | 30% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 533 mg | 11% | |
*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.
