Recipe by Kittencal@recipezazz
This is a wonderful dish to use up any leftover turkey or chicken! The complete casserole may be prepared and refrigerated up to 1 day before baking, or you may freeze the prepared casserole to bake another time. If desired you can top the casserole with just the shredded cheese in place of the breadcrumbs. You will love this tetrazzini!
Top Review by evelyn/athens
what a great way to use up leftover, cooked chicken (what I used). This recipe produced a lot of flavourful, creamy sauce to fold the chicken in, so I decided to add slightly more parmesan and omit the shredded cheese altogether (cutting down on some calories). I also didn't add the crumbs and butter for the same reason, so the dish was a lot 'lighter' calorie-wise than listed here. The family loved it and there were no leftovers - no greater praise for a cook and this mom couldn't be happier!
- 5 cups fresh button mushrooms, sliced
- 6 tablespoons butter
- 1 small onion, chopped
- 2 tablespoons minced fresh garlic (or to taste)
- 2 small celery ribs, chopped
- 1 teaspoon dry chili flakes (can use more or can use 1/4 teaspoon cayenne pepper in place of flakes)
- 1⁄4 cup flour
- 1 3⁄4 cups half-and-half cream
- 2 tablespoons Dijon mustard
- 1 1⁄2 cups chicken broth
- 1⁄4 cup dry white wine
- 10 ounces spaghetti (can use more)
- salt and pepper
- 1⁄2 cup grated parmesan cheese
- 3 cups cooked turkey or 3 cups chicken, chopped
- 1 1⁄2 cups frozen peas, cooked (or use canned peas)
- 1 1⁄2 cups grated cheddar cheese (or to taste) or 1 1⁄2 cups mozzarella cheese (or to taste)
- 1 1⁄2 cups dry breadcrumbs
- 1⁄4 cup grated parmesan cheese
- 3 tablespoons melted butter
Directions See How It's Made
- In a large heavy saucepan cook the fresh mushrooms in butter over medium heat, stirring until they release their liquid (make certain that all of the water from the cooked mushrooms has evaportated completely before continuing with the recipe).
- Add in the onions, garlic, celery and dryed chili flakes; saute for about 5-6 minutes.
- Add in the flour and cook for about 3 minutes over low heat.
- Slowly add in the half and half cream, Dijon mustard, chicken broth and wine; bring the mixture to a boil, stirring, then simmer for about 20 minutes (long enough for the alcohol in the wine to cook off a bit).
- Add in 1/2 cup Parmesan cheese; mix to combine and simmer 1 minute; set the sauce aside.
- Cook the spaghetti in a large pot of boiling salted water until JUST firm-tender; drain VERY well, the transfer to a large bowl.
- Set oven to 350 degrees.
- Butter a 3-quart casserole dish (or larger).
- Pour the cooked sauce over the spaghetti and then add in the peas and cooked turkey or chicken; toss well to combine.
- Transfer the mixture to prepared casserole dish.
- Sprinkle with the shredded cheese.
- In a small bowl mix together the breadcrumbs with 1/4 cup Parmesan cheese, then sprinkle over the shredded cheese.
- Drizzle the melted butter over the crumbs.
- Bake for about 30 minutes or until the top is golden brown and the casserole is bubbling.