Leftover Turkey Or Rotisserie Chicken Tetrazzini Recipes

FAST AND EASY CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with nonstick cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Pour rotini into prepared baking dish.
• Melt butter in a heavy saucepan over medium heat. Cook and stir onions, celery, and bell pepper in melted butter until softened, about 5 minutes.
• Stir milk, cream of mushroom soup, poultry seasoning, salt, and black pepper into the onion mixture. Reduce heat to medium-low and bring to a simmer; about 5 minutes. Add chicken and 1/2 cup Cheddar cheese to the milk mixture; remove immediately from heat and pour over the rotini. Top pasta and sauce mixture with remaining Cheddar cheese.
• Bake in preheated oven until cheese is melted and beginning to brown, about 25 minutes.

CHICKEN OR TURKEY TETRAZZINI DELUXE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
• Preheat oven to 375 degrees F (190 degrees C).
• Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11x14 inch baking dish. Sprinkle with Parmesan cheese and paprika.
• Bake in the preheated oven for 25 to 35 minutes, or until heated through.

LEFTOVER TURKEY OR ROTISSERIE CHICKEN TETRAZZINI

Steps:

• 1. Preheat oven to 350 degrees F. Lightly grease 9x13 casserole dish.
• 2. Cook egg noodles to al dente. Drain. Return to large pot.
• 3. To make the sauce, melt butter over low heat. Stir in flour, salt, and pepper. Stir over low heat until smooth. Remove from heat and gradually stir in chicken broth, milk, half and half and wine. Return to heat and bring to a low boil for 1 minute, stirring constantly.
• 4. Add turkey or rotisserie chicken to large pot with drained egg noodles. Stir in sauce. Mix thoroughly.
• 5. Pour mixture into greased casserole dish and top with Parmesan cheese.
• 6. Bake at 350 for 30 minutes until golden brown.

CHICKEN TETRAZZINI

Steps:

• Bring chicken bones, broth, carrot, onion, celery, garlic, peppercorns, bay leaf, and cloves to a boil in a 3- to 4-quart heavy saucepan, then simmer, partially covered, skimming froth, 30 minutes.
• Pour stock through a large sieve into a bowl, discarding solids, and return to saucepan. Measure stock: If more than 2 cups, boil until reduced. Keep warm, covered.
• Put oven rack in middle position and preheat oven to 350°F. Butter a shallow 3-quart glass or ceramic baking dish.
• Heat 3 tablespoons butter in a large heavy skillet over moderately high heat until foam subsides, then sauté mushrooms with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to turn golden, about 8 minutes.
• Melt remaining 3 tablespoons butter in a 2- to 3-quart heavy saucepan over low heat, then add flour and cook roux, whisking, 3 minutes. Add warm stock in a fast stream, whisking constantly, and bring to a boil. Reduce heat and simmer, whisking occasionally, 5 minutes. Add cream, Sherry, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper and simmer over low heat, whisking occasionally, 10 minutes. Stir in truffle butter (if using).
• Cook spaghetti in a large pot of >boiling salted water until al dente, then drain well.
• Toss together spaghetti, mushrooms, and half of sauce in a large bowl, then transfer to baking dish. Stir together chicken meat and remaining sauce in same large bowl. Make a depression in spaghetti, then spoon chicken into it and sprinkle dish with cheese.
• Bake until sauce is bubbling and top is lightly browned, about 30 minutes. Serve immediately.
• *Available at some specialty foods shops and D'Artagnan (800-327-8246).

CHICKEN TETRAZZINI (OR TURKEY)

Steps:

• Cook spaghetti & drain. Drain mushrooms and save liquid.
• Melt butter and saute onions, adding mushroom liquid.
• Blend in soup and stir until smooth. Gradually add the evaporated milk stirring constantly until smooth.
• In a casserole dish, mix spaghetti, mushrooms, and chicken (or turkey). Pour in sauce. Top with cheese.
• Bake at 350°F until heated through. (about 20 minutes or so depending on your oven)

OUR 30+ BEST LEFTOVER TURKEY RECIPES (+LEFTOVER TURKEY SALAD)

Steps:

• Combine all ingredients in a bowl.
• Serve on bread or rolls.