Recipe by JackieOhNo!
After turkey soup, this is my go-to recipe for post-holiday turkey leftovers. It's easy, yet is somewhat more upscale than a plain old noodle casserole. It was created out of necessity but is now made by request!
Top Review by DailyInspiration
We enjoyed this chicken tetrazzini very much -- loved the addition of the sherry. Easy to make and it has a really nice presentation. Served this with some steamed broccoli on the side. I added additional sherry per the previous comments -- you can never have too much with a cream sauce and mushrooms - yum! Made for PRMR, January, 2013.
- 29.58 ml olive oil
- 118.29 ml diced onion
- 453.59 g sliced mushrooms
- 118.29 ml chopped celery
- 44.37 ml butter
- 59.16 ml all-purpose flour
- 158.51 ml half-and-half
- 414.03 ml chicken broth
- 29.58 ml dry sherry
- 2.46 ml dried thyme
- 2.46 ml dried parsley flakes
- 2.46 ml garlic powder
- 1.23 ml cayenne pepper
- 473.18 ml chopped cooked turkey or 473.18 ml chopped cooked chicken
- 236.59 ml frozen peas (no need to thaw)
- 226.79 g tagliatelle pasta noodles or 226.79 g fettuccine
- 59.14 ml grated parmesan cheese
Directions See How It's Made
- In medium saucepan, heat 2 olive oil. Add onion, mushrooms, and celery, and saute until tender, then set aside.
- Meanwhile, cook pasta according to package directions and drain.
- In large skillet, melt butter. Whisk in flour and cook for 1 minute, then slowly add half-and-half, and then broth. Bring to a boil and thicken, stirring constantly. Whisk in sherry and spices, then stir in chopped turkey, frozen peas, and reserved onion mixture. Add pasta and stir until evenly coated with sauce.
- Spray a baking dish with non-stick cooking spray. Pour in noodle and sauce mixture, then top with Parmesan cheese. Bake at 350 degrees for 10 to 15 minutes, until bubbly. You can also just run this under the broiler for a few minutes to brown. Enjoy!