Yummy Turkey or Chicken Tetrazzini
Indulge in the ultimate comfort food with this creamy and flavorful Yummy Turkey or Chicken Tetrazzini! Perfect for using up leftover turkey or chicken, this classic casserole combines tender spaghetti, a velvety sauce enriched with cream cheese and Parmesan, and the savory goodness of garlic-sautéed mushrooms. Topped with a golden, crispy layer of mozzarella and panko breadcrumbs, it’s baked to perfection for a meal that’s as satisfying as it is indulgent. Quick to prepare with just 20 minutes of prep time, this dish is ideal for feeding a crowd or cozy family dinners. Whether served straight from the oven or reheated as leftovers, this tetrazzini is a surefire hit for any occasion.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 4 tbsp unsalted butter
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 8 oz white mushrooms, sliced
- 1 cup all-purpose flour
- 4 cups chicken broth
- 1.5 cups heavy cream
- 4 oz cream cheese, softened
- 3 cups cooked turkey or chicken, shredded or cubed
- 1 cup frozen peas, thawed
- 1.5 cups grated Parmesan cheese
- 1.5 cups mozzarella cheese, shredded
- 1 cup panko breadcrumbs
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
Cook the spaghetti in salted boiling water according to package directions until al dente. Drain and set aside.
In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the garlic and sliced mushrooms, and cook until the mushrooms are browned and their liquid has evaporated, about 6-7 minutes.
Sprinkle the flour evenly over the onion and mushroom mixture. Stir and cook for 1 minute to remove the raw flour taste.
Slowly pour in the chicken broth, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook until thickened, about 3-4 minutes.
Stir in the heavy cream and softened cream cheese until the sauce is smooth and creamy. Season with salt and black pepper.
Remove the skillet from heat and fold in the cooked turkey or chicken, thawed peas, and 1 cup of the Parmesan cheese.
In a large mixing bowl, combine the cooked spaghetti with the prepared sauce, tossing to coat the pasta thoroughly.
Transfer the pasta mixture to the prepared casserole dish, spreading it out evenly.
In a small bowl, mix together the panko breadcrumbs, shredded mozzarella, remaining Parmesan cheese, and olive oil.
Sprinkle the breadcrumb topping evenly over the pasta in the casserole dish.
Bake the tetrazzini in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is bubbling.
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
5816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 326.4 g | 418% | |
| Saturated Fat | 180.5 g | 902% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1445 mg | 482% | |
| Sodium | 9043 mg | 393% | |
| Total Carbohydrate | 306.1 g | 111% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 38.5 g | ||
| Protein | 381.0 g | 762% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2988 mg | 230% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 4907 mg | 104% | |
*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.
