This is one of my favourite ways to use up cooked turkey breast and often gets made the day after a big Thanksgiving or Christmas feast. This one dish meal is packed with everything to bring excitement to that dry leftover white meat. The recipe is an adaptation of Chicken Tetrazzini whose origins may surprise you.
Turkey Tetrazzini
This hearty casserole of diced turkey, pasta and vegetables is baked in a creamy cheese sauce.
Servings: 6
Calories: 379kcal
Ingredients
- 12 oz uncooked penne pasta
- 1 cup broccoli florets
- ½ cup frozen peas
- 1 tbsp butter
- 1 small onion diced
- ½ red pepper diced
- 1 cup sliced mushroom
- 3 cups precooked turkey breast cut into bite sized cubes
- 1 can condensed cream of mushroom soup
- 1½ cup milk
- ½ cup chicken broth
- ½ tsp salt
- ½ tsp pepper
- ½ cup grated parmesan cheese
- 1 cup grated mozzarella cheese
- 1 tbsp fresh chopped parsley
- ½ tsp thyme
Instructions
- Preheat oven to 400 F.
- Spray a 13×9 inch (3 quart) glass baking dish with non-stick cooking spray.
- Bring water to a boil in a large pot and add the pasta, broccoli and peas. Cook until pasta is tender (about 10 minutes), drain in a colander.
- Meanwhile, sauté the onions, red pepper in butter until tender. Stir in the mushroom and cook for about a minute.
- Stir in the condensed soup and gradually stir in the milk and broth.
- Add the pasta, poultry, cheese and soup mixture to the baking dish and stir well.
- Top with the mozzarella cheese and bake uncovered for 30 minutes.
- Allow to stand for about 5 minutes before serving. Sprinkle with parsley and extra parmesan cheese.