Spaghetti & Chicken Tetrazzini Casserole Recipe

One of the Best Ways to Use Leftover Chicken or Turkey

© Genevieve Kiger

Sep 14, 2009

This wonderful casserole has something in it to please almost anyone. It is quite healthy, and absolutely delicious. It is quite hearty, and so especially suitable for in the winter, and works wonderfully for Thanksgiving or Christmas leftovers.

Chicken or Turkey Leftovers in Tetrazzini Casserole

Like most casseroles, this is a rather surprisingly versatile meal, and is a perfect solution for leftover chicken or turkey. To use leftovers, simply substitute salted water for the chicken broth for cooking the spaghetti in the recipe, as the leftover poultry does not need to be re-boiled.

Freezing Tetrazzini Casserole

The other wonderful thing about this recipe, is how easily it freezes. It can easily be prepared in the casserole dish, but do not add the cheese or bake, and instead seal it with a snap-on top or tinfoil and a rubber band, then frozen for a later time. To cook the frozen casserole, allow it to thaw in the refrigerator or countertop. When it is thawed or nearly so, add the cheese and bake as per the recipe instructions. This makes it perfect to prepare in large batches, which is more cost efficient, but still be suitable for only one or two, or to give to others in need, such as those who are ill.

Spaghetti and Chicken Tetrazzini

Ingredients:

• 3.5 lbs chicken or turkey
• 1 10 oz package thin spaghetti
• 1 c chopped celery
• 1 c chopped onion
• 1 c chopped green pepper
• ½ c cooking oil
• 1 stick butter
• 3 Tbs flour
• 1 large can of mushrooms
• 1 small can pimentos, finely chopped
• 2 Tbs snipped parsley
• salt and pepper to taste
• ½ lb grated cheese

Directions:

1. Preheat oven to 375° (F).
2. Cook the chicken in salted water until the meat is fully cooked but still tender.
3. Save the broth and set aside.
4. Remove the meat from the bones and cut up to desired size, generally about half inch to one inch pieces.
5. Strain broth, add spaghetti to broth and cook until the pasta is tender, but not mushy.
6. Drain spaghetti.
7. Cook celery, onion, and pepper in oil until they are tender but not brown. Add to spaghetti.
8. Make a thick sauce using 1 stick of butter, 3 Tbs flour, and the liquid from the can of mushrooms; add a little water or milk if necessary, depending on how much liquid is in the mushrooms. Add the sauce to spaghetti and mix well.
9. Mix in chicken, pimentos, parsley and mushrooms.
10. Fill the casserole dish and top with cheese.
11. Heat in oven at 375° until it is hot all the way through, and the cheese is bubbly on top.

Chicken Tetrazzini Delightful Use of Leftovers

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