Chicken Tetrazinni

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"great recipe for leftover chicken or turkey and vegetables are opt based on what you have on hand"

Serves 6 | Prep Time | Cook Time 30 minutes

Why I Love This Recipe

as traditional as turkey on thanksgiving, this is one of my go to recipes for leftover turkey. Quick and easy and full of flavor.

Ingredients You'll Need

1/2 cup carrots, sliced
1/2 cup celery, sliced
1 cup leftover chicken or turkey
10 oz peas

1/4 cup butter
1 lb mushrooms, sliced (opt, my kids won't eat mushrooms)
1/4 cup flour
1/2 tp slat
1 1/2 cups chicken broth
1 1/2 cup cream
1/4 cup dry white wine
1/2 cup Romano or Parmesan cheese

2 cups spaghetti or linguine


if you aren't starting with leftover chicken or turkey, cook chicken in water with chopped carrots and celery. Add salt and pepper to taste. Save the broth and cut up cooked chicken into bite-sized pieces. If using frozen peas, cook according to package directions and set aside. if using canned peas no need to precook)

to prepare the sauce: In a medium size sauced pan, melt butter and sauté mushrooms. once mushrooms are done cooking, remove from pan (but keep any pan juices). whisk in flour to make a rue. Add chicken broth and cream and cook, stirring constantly, until thickened and bubbly. Stir in cheese and wine (If using parmesan wait and sprinkle on top)

In a separate bowl, mix cooked spaghetti noodles with 1 cup sauce. Add to 9x13 greased baking dish. Mix remaining ingredients and layer onto of spaghetti. Top with sauce and cheese.

Cover with aluminum foil and cook at 325 for 30 minutes. remove foil and cook another 10-15 minutes.

Questions, Comments & Reviews

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