This Tetrazzini Casserole is a delicious way to use up leftover turkey or chicken. Whether you have leftover Thanksgiving turkey or chicken breasts from dinner, this is a pasta recipe the whole family will enjoy. 

Leftover Turkey Tetrazzini

Here is a great recipe to make using turkey leftovers or chicken leftovers! We could call this Chicken Tetrazzini Casserole or Creamy Turkey Tetrazzini Casserole, but this easy recipe is really what you make of it.

Whichever meat you choose, this dish is delicious, easy to cook, and makes a TON of food! This works for just about any kind of cooked chicken or turkey, so take your pick based on what your leftovers are.

If you’ve got leftover rotisserie chicken from dinner or you stuffed yourself with cranberry sauce and have Thanksgiving leftovers, this is the dish to make on Black Friday. It’s the perfect way to make the most of a large turkey breast or leftover chicken.

Leftover chicken recipes are often the best because we can find ourselves with extra meat throughout the year. But especially during the winter holidays, many of us are looking for leftover turkey recipes as well. That’s where the versatility comes in handy since you can make this classic comfort food at any time of year. 

You may have seen other tetrazzini recipes with sour cream, but I prefer the richness that comes from cream cheese in this dish. I also think you’ll enjoy the full fresh mushrooms as opposed to other easy recipes that include cream of mushroom soup. 

This creamy leftover chicken or turkey tetrazzini is a great way to feed the entire family. Whether it’s with leftover Christmas turkey or you substitute chicken, this family favorite is the perfect way to make the most of your protein. 

Chicken Tetrazzini Recipe

How To Make:

Ingredients:
4 Tbsp butter
4 cloves minced garlic
1/2 cup white onion, diced
1 pound sliced mushrooms
1/2 tsp salt
1/2 tsp black pepper
1/4 cup all purpose flour
3 cups chicken broth
1 package cream cheese 8 oz (cut into cubes)
3 cups cooked chicken or turkey (cut into pieces)
1 1/2 cups frozen mixed veggies/peas and carrots (your choice)
1/2 cup grated Parmesan
16 oz cooked spaghetti
1 cup bread crumbs, crushed plain potato chips, or crushed Ritz crackers (your choice)

Directions:

In a large pot, cook your spaghetti noodles to al dente and set it to the side. Heat your oven to 350 degrees and grease a 9 x 13-inch baking dish with nonstick cooking spray.

In a large nonstick skillet on the stove over medium heat, add your butter, garlic, salt, and pepper.

Bump the stove up to medium-high heat. Add your fresh mushrooms and chopped onion and continue to heat until the mushrooms are dark in color and the small pieces of onions are beginning to soften.  

Add flour to the garlic butter mushrooms and stir everything until it is well mixed.

Stir in the 3 cups of chicken stock.

Add the cream cheese cubes and stir.

Stir in your 1/2 cup of the parmesan cheese and bring everything to a boil for about 10 minutes – until all of the cheese is melted.

Add your leftover chicken/turkey and frozen vegetables to the creamy sauce. You can use any combination of peas, carrots, corn, and/or green beans, just make sure that you have the full 1 1/2 cups. 

Stir and add more salt and pepper to taste.

Remove your pan from the heat. Add your cooked pasta and stir.

Pour the creamy pasta from the large skillet into your prepared baking dish (or two smaller 8 x 8-inch casserole dishes) and spread evenly.

Sprinkle the top of the casserole with crushed bread crumbs/potato chips/Ritz Crackers and bake the whole dish for 20 minutes until the cream sauce is bubbly, the sides are golden brown, and everything is heated through. Serve immediately and enjoy!

This pairs well with a side salad and garlic bread. 

Store leftovers in the casserole dish under plastic wrap or aluminum foil in the refrigerator for up to 3 days. 

Can I Turn This Into Two Casserole Bakes And Make One A Freezer Meal? 

Yes! Once you have your finished pasta casserole, think about splitting it into two dishes and freezing one for later. It feeds about 8 people depending on portion size, so if you make a salad and serve a little bit of fruit or a side dish, you should easily be able to stretch this pasta dish into two meals. One for now and one for later!

Are You Looking For More Tasty Leftover Recipes? Here Are Some Of My Favorites:

• Cheesy Leftover Ham Breakfast Bake
• Easy Buffalo Chicken Tater Tot Casserole
• Leftover Turkey Pot Pie (With Cheddar Bay Biscuit Mix!)
• Southwest Pasta Salad with Chipotle Dressing
• Easy Buffalo Chicken Dip
• Easy Cranberry Chicken Salad

Pyrex Basics Clear Oblong Glass Baking Dishes, 2 Piece Value Plus Pack SetPyrex Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe),ClearQimh Colander collapsible, Colander Strainer Over The Sink Veggies/Fruit Strainers and Colanders with Extendable Handles, Folding Strainer for Kitchen, 6-Quart, BPA FreeExcelSteel Heavy Duty Handles and Self-draining Solid Ring Base Stainless Steel Colander, 5 Qt, StainlessT-fal Specialty 3 PC Initiatives Nonstick Inside and Out, 8HOTEC Food Grade Silicone Rubber Spatula Set Kitchen Utensils for Baking, Cooking, and Mixing High Heat Resistant Non Stick Dishwasher Safe BPA-Free Multicolor Set of 5

Yield: 8 servings

Tetrazzini Casserole With Leftover Turkey Or Chicken

Print

This Tetrazzini Casserole is a delicious way to use up leftover turkey or chicken. Whether you have leftover Thanksgiving turkey or chicken breasts from dinner, this is pasta recipe the whole family will enjoy. 

Prep Time 10 minutes

Cook Time 40 minutes

Additional Time 10 minutes

Total Time 1 hour

Ingredients

• 4 Tbsp butter
• 4 cloves minced garlic
• 1 pound sliced mushrooms
• 1/2 cup white onion, diced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup flour
• 3 cups chicken broth
• 1 package cream cheese 8 oz (cut into cubes)
• 3 cups cooked chicken or turkey (cut into pieces)
• 1 1/2 cups frozen mixed veggies/peas and carrots (your choice)
• 1/2 cup grated Parmesan
• 16 oz cooked spaghetti
• 1 cup bread crumbs, crushed plain potato chips or crushed Ritz crackers (your choice)

Instructions

1. Cook pasta to al dente and set it to the side.
2. Heat your oven to 350 degrees.
3. In a large pan on the stove, add butter, garlic, mushrooms, salt and pepper. Heat for a few minutes until the mushrooms are dark in color and the butter is melted.
4. Add flour and stir until mixed.
5. Add broth and cream cheese cubes.
6. Add parmesan cheese and bring everything to a boil for about 10 minutes - until the cheese is melted.
7. Add your leftover chicken/turkey and frozen vegetables. Stir and add more salt and pepper to taste. Remove from heat.
8. Add your cooked pasta and stir.
9. Pour your mixture into a 9x13" casserole dish (or two smaller 8x8" casserole dishes) and spread evenly.
10. Sprinkle with crushed bread crumbs/potato chips/Ritz Crackers and bake for 20 minutes until bubbly and heated through. Serve immediately.

Recommended Products

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• 
  HOTEC Food Grade Silicone Rubber Spatula Set Kitchen Utensils for Baking, Cooking, and Mixing High Heat Resistant Non Stick Dishwasher Safe BPA-Free Multicolor Set of 5
• 
  Pyrex Basics 3 Quart Glass Oblong Baking Dish, Clear 8.9 Inch X 13.2 Inch - 3 Qt

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 543Total Fat: 28gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 114mgSodium: 819mgCarbohydrates: 45gFiber: 5gSugar: 6gProtein: 28g

This calculation is intended for informational purposes only. I am not a doctor or dietitian. This calculator is a guide, but makes no guarantee of being exact or fully accurate.