*Image via Ree Drummond at thepioneerwoman.com

What do you do with your Thanksgiving leftovers? Try to eat them all in the days following the holiday only to get sick of it? The best way to use your leftovers is to repurpose them in a way that everyone will enjoy AND if you double or triple it, you can freeze and enjoy a month from now too. Without further ado, I give you turkey tetrazzini. Actually, this one is courtesy of my lovely mom, Berta, whom you all know and love. I’m sorry I do not have a personal photo of this, I wanted to get it on the blog in time for Thanksgiving. I will make a mental note to capture it next time I make it!

CHICKEN/TURKEY TETRAZZINI

CHICKEN/TURKEY TETRAZZINI INGREDIENTS:

• Alfredo sauce
• Cream of Mushroom soup
• Milk
• Chopped chicken or turkey (here’s where you can use those leftovers!)
• Cooked thin spaghetti
• Thawed frozen peas
• Sliced fresh mushrooms
• Shredded baby Swiss cheese
• Shredded Parmesan cheese
• Garlic onion seasoned croutons 
• Paprika

HOW TO MAKE CHICKEN/TURKEY TETRAZZINI:

• STEP 1: Mix soup, milk, and alfredo sauce.
• STEP 2: Stir in chicken, peas, spaghetti, mushroom, Swiss cheese, and 1/2 the Parmesan cheese.
• STEP 3: Pour into a greased 9×13-inch casserole dish.
• STEP 4: Mix croutons, paprika, and 1/2 Parmesan together.
• STEP 5: Sprinkle them onto the casserole.
• STEP 6: Bake at 375°F covered for 30 minutes and then uncovered for 15 minutes.
• STEP 7: I have tripled this recipe multiple times. It freezes well and is very comforting. I hope you all enjoy!

Chicken/Turkey Tetrazzini

Recipe by Kate

Wondering what to do with your leftover Thanksgiving turkey? Here’s a comforting casserole — recipe courtesy of my mom — that I always make. Its flavors are different enough that you won’t be sick of the turkey. You could also make it year-round with chicken. Enjoy!

Ingredients

• 1 can Cream of Mushroom soup

• 2/3 cup milk

• 1 (16-ounce) jar of alfredo sauce

• 3 1/2 cups cooked chicken or turkey, chopped

• 10 ounces frozen peas, thawed

• 12 ounces thin spaghetti, cooked

• 8 ounces fresh mushrooms, sliced

• 1 1/2 cups shredded baby Swiss cheese

• 1 cup shredded Parmesan cheese, divided

• 1/2 cup garlic onion seasoned croutons

• 1/4 teaspoon paprika

Directions

• Preheat oven to 375°F.
• In a large bowl, mix soup, milk, and alfredo sauce.
• Stir in chicken, peas, spaghetti, mushrooms, Swiss cheese, and 1/2 the Parmesan cheese.
• Pour into a greased 9×13-inch casserole dish.
• Mix croutons, paprika, and the other 1/2 Parmesan together.
• Sprinkle crouton mixture onto casserole.
• Bake covered with foil for 30 minutes and then uncovered for 15 minutes.

Notes

• I have doubled and tripled this recipe with success many times. To freeze it, add it to a freezable casserole dish and, before you bake it, wrap it tightly with plastic wrap then foil. Freeze it for up to 2 months. Thaw in the fridge overnight, then bake it per recipe instructions.

Other posts you may like:

No Chop Chili Sesame Chicken Pasta (potluck perfect cold or at room temp!) Creamy Tomato-Basil Pasta Sauce (in the Vitamix) Aunt Mary Louise’s Noodle Pie