Chicken or Turkey Tetrazzini

READY IN: 55mins
Recipe by gailanng

Sometimes we just need simple. Good use for leftovers, kid friendly, fast and easy, freezable and delicious. Beat that. (Note: Can sub tuna, drained.) Oh, don't leave out the parmesan. It makes the dish.

Top Review by Hippie2MARS

Terrific recipe to use up leftover turkey! I had very few fresh ingredients on hand, so I had to substitute dried minced onion, and I used 2 cans of mushrooms. I left out the red pepper and garlic powder because I didn't have any. I used "Mexican" shredded cheese and added 1/8 c sour cream and 1 T cooking sherry. I served this dish with a green salad and garlic bread and it was a huge hit. I can't wait to have the leftovers tomorrow for lunch!

Ingredients Nutrition

  • 354.88-473.18 ml cooked chicken or 354.88-473.18 ml turkey, diced
  • 170.09 g spaghetti, cooked al dente (this is less than a package)
  • 283.49 g cream of mushroom soup, undiluted
  • 354.88 ml shredded cheddar cheese, divided
  • 118.29 ml parmesan cheese, grated
  • 118.29 ml milk
  • 118.29 ml onion, chopped
  • 59.14 ml bell pepper, chopped (optional)
  • 56.69 g canned mushroom pieces, drained (optional)
  • 29.58-44.37 ml cooked and crumbled bacon (optional)
  • 1.23 ml garlic powder
  • salt and pepper


  1. Preheat oven 350 degrees and grease a 2 quart baking dish.
  2. In a microwaveable safe bowl, cover and cook the onion and optional bellpepper until tender; about 3-5 minutes.
  3. Combine all remaining ingredients with the onion/bellpepper mixture, except 1/4 cup cheddar cheese. That includes the chicken or turkey, spaghetti, cream of mushroom soup, 1 1/4 cup cheddar cheese, Parmesan, milk, mushrooms, bacon, garlic powder, salt and pepper.
  4. Turn into the prepared baking dish. Sprinkle additional 1/4 cup cheddar on top and bake about 30 minutes or until bubbly.

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