Turkey or Chicken Spaghetti Tetrazzini

This is a great way to use up leftover turkey or chicken, you can freeze one casserole and just thaw in the refrigerator overnight.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 2  medium onions, chopped
• 2  cups  fresh white button mushrooms, sliced (can use more)
• 1 -2  tablespoon  fresh minced garlic (or to taste)
• 1⁄4 cup butter (can use less butter)
• 1 (10 ounce) can  cream of mushroom soup, undiluted
• 2⁄3 cup half-and-half cream or 2⁄3 cup milk
• 1 (16 ounce) jar alfredo sauce
• 3  cups  cooked turkey (can use more) or 3  cups  cooked chicken (can use more)
• 12  ounces spaghetti, cooked (use the thin spagetti for this)
• 1 (10 ounce) package  frozen peas, thawed
• 1 1⁄2 cups swiss cheese, shredded
• 1 1⁄4 cups parmesan cheese, divided
• 2 1⁄2 cups garlic-flavored croutons, crushed
•  paprika

Directions

1. Set oven to 375 degrees F.
2. Butter two 11 x 7-inch baking dishes (or use 1 large casserole dish).
3. In a skillet melt butter over medium heat; add in onions and mushrooms and saute until softened (about 6-7 minutes) add in the garlic the last 2 minutes; remove from heat.
4. In a large mixing bowl combine the undiluted soup, half and half cream and alfredo sauce.
5. Add in the sauteed onion/mushroom mixture with cooked turkey or chicken and cooked spaghetti, peas, 1/2 cup Parmesan cheese and 1-1/2 cups Swiss cheese; mix well to combine and season with salt and pepper.
6. Transfer to the baking dishes or large casserole dish.
7. In a bowl mix together the crushed croutons with 3/4 cup grated parmesan cheese and pinch paprika; sprinkle evenly over the casserole.
8. Bake for about 30 minutes or until hot and bubbly.
9. Delicious!