Chicken/Turkey Tetrazzini
*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
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.
This was so good! I used all our leftover thanksgiving turkey for it and it made a ton!
Oh good I’m so glad you enjoyed!
What kind of container do you suggest freezing this in? How do you freeze meals? Do you have a post about it?
I have an entire guide on freezing! You can find it here.