Recipe by PanNan
This is a great way to use leftover cooked turkey or chicken. It's also an easy one dish casserole that everyone in the family enjoys. The recipe started life as a Cooking Light recipe in a recent issue. I made modifications to suit our taste.
Top Review by brownstone gal
I used to have a great turkey tetrazini recipe that has been lost, so had to find another. I only make Tetrazini recipes with sherry and without canned soups. This recipe is an absolute winner. My new "go to". Will cherish it.
Thanks so much for already tweaking the recipe to such perfection. I added a bit more sherry (to taste) but your refinement work on this is a masterpeice. Thanks so much for sharing!
- 14.79 ml butter
- 118.29 ml finely chopped onion
- 78.07 ml finely chopped celery
- 2.46 ml ground pepper
- 2.46 ml salt
- 177.44 ml frozen peas
- 177.44 ml carrot (I use the pre-cut matchstick carrots)
- 226.79 g sliced mushrooms (optional)
- 118.29 ml white wine (or sherry)
- 118.29 ml flour
- 946.36 ml chicken broth (or turkey broth)
- 236.59 ml parmesan cheese (divided)
- 113.39 g light cream cheese (low fat)
- 226.79 g package thin spaghetti (cooked)
- 473.18 ml turkey meat, cooked and shredded (or chicken)
- 118.29 ml breadcrumbs (I use panko)
Directions See How It's Made
- Preheat oven to 350.
- Melt butter in saute pan.
- Add onion, celery, pepper, salt, carrots, and mushrooms (optional).
- Saute until vegetables are tender.
- Add flour and stir until vegetables are coated.
- Add wine, and stir quickly until flour is absorbed.
- Gradually add broth, stirring constantly.
- Bring to a boil, reduce heat and simmer 5 minutes, stirring frequently.
- Remove from heat.
- Add 1/2 cup Parmesan cheese and the Neufchatel cheese, stirring until cheese melts.
- Add the peas, turkey and pasta.
- Stir until blended.
- Coat a casserole with non-stick spray and transfer mixture to the casserole.
- Combine breadcrumbs (or panko) with 1/2 cup Parmesan cheese.
- Sprinkle mixture evenly over the top of the casserole.
- Bake at 350 for 30 minutes until lightly browned.
- Let rest for 15 minutes before serving.