Go Back
–+ servings
A serving of tetrazzini is being lifted from a white baking dish.
Print Recipe
4 from 2 votes

Best Turkey Tetrazzini Recipe

Use up the rest of those thanksgiving leftovers and make this tantalizing Turkey Tetrazzini! So simple to make and a hit with the whole family.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner
Cuisine: American
Servings: 8
Author: Kellie
Cost: $10

Equipment

  • casserole dish

Ingredients

  • 4 cups cooked turkey breast chopped
  • 1 tablespoon olive oil
  • 1 pound white mushrooms sliced
  • 1 large onion finely chopped
  • 5 cloves garlic minced
  • 1 tablespoon chopped fresh thyme leaves
  • 2 10 ounce can Cream of Chicken Soup
  • 3 cups whole milk room temperature
  • 1/2 cup sour cream room temperature
  • 1/2 cup melted butter divided
  • 1 teaspoon garlic powder
  • 1/8 teaspoon ground nutmeg
  • 1 pound egg noodles cooked al dente
  • 3/4 cup frozen peas
  • 1/4 cup chopped fresh Italian parsley leaves
  • 1 cup grated Parmesan
  • 1/4 cup Panko breadcrumbs
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese

Instructions

  • Preheat the oven to 450 degrees.
  • Place the chicken in a very large bowl, set aside.
  • Heat the olive oil in a skillet over medium heat.
  • Add the mushrooms and saute over until the liquid from the mushrooms evaporates and the mushrooms become golden brown, about 12 minutes.
  • Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes.
  • Transfer the mushroom mixture to the bowl with the chicken.
  • In a separate bowl, whisk together the cream of chicken soup, milk, sour cream, 1/2 the butter, garlic powder and nutmeg.
  • Add the noodles, sauce, peas, 1 cup mozzarella and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
  • Transfer the pasta mixture to a baking dish coated with cooking spray.
  • Stir the remaining cheese, breadcrumbs and butter together in a small bowl.
  • Sprinkle the cheese mixture over the pasta.
  • Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

Notes

Best if served soon after baking.

Nutrition

Calories: 595kcal | Carbohydrates: 59g | Protein: 49g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 769mg | Potassium: 1089mg | Fiber: 4g | Sugar: 12g | Vitamin A: 921IU | Vitamin C: 12mg | Calcium: 414mg | Iron: 3mg