*image via Ree Drummond at thepioneerwoman.com

What do you do with your thanksgiving leftovers? Try to eat it 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

YOU WILL NEED:

1 16 oz jar of alfredo sauce

1 can cream of mushroom soup

2/3 cup milk

3 1/2 cups chopped chicken or turkey

12 oz. thin spaghetti cooked

10 oz. frozen peas thawed

8 oz. sliced fresh mushrooms

1 1/2 cups baby swiss cheese – shredded

1 cup shredded parmesan cheese – divided 

1/2 cup garlic onion seasoned croutons 

1/4 teaspoon paprika

TO MAKE:

Mix soup, milk, and alfredo sauce

Stir in chicken, peas, spaghetti, mushroom, swiss cheese and 1/2 parmesan

Pour into a greased 13 x 9 casserole dish

Mix croutons, paprika, and 1/2 parmesan together

Sprinkle onto casserole

Bake at 375 degrees covered for 30 minutes and then uncovered for 15 minutes

I have tripled this recipe multiple times. It freezes well and is very comforting. I hope you all enjoy!