Terrific Turkey (Or Chicken) Tetrazzini

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!

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 1⁄2 cup  diced onion
• 16  ounces  sliced mushrooms
• 1⁄2 cup  chopped celery
• 3  tablespoons butter
• 4  tablespoons all-purpose flour
• 2⁄3 cup half-and-half
• 1 3⁄4 cups chicken broth
• 2  tablespoons dry sherry
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon dried parsley flakes
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon cayenne pepper
• 2  cups  chopped  cooked turkey or 2  cups  chopped  cooked chicken
• 1  cup  frozen peas (no need to thaw)
• 8  ounces tagliatelle pasta noodles or 8  ounces fettuccine
• 1⁄4 cup  grated parmesan cheese

Directions

1. In medium saucepan, heat 2 olive oil. Add onion, mushrooms, and celery, and saute until tender, then set aside.
2. Meanwhile, cook pasta according to package directions and drain.
3. 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.
4. 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!