Turkey Tetrazzini
(from SallyV’s recipe box)
Great for Thanksgiving leftovers. Make anytime with store-bought rotisserie turkey breast or use chicken breast.
Because I’m usually cooking for two, I divide the casserole between 2-3 small baking dishes, bake one and freeze the extra. With a smaller baking dish, reduce cooking time slightly.
(Thaw and bake frozen casseroles per instructions, but for less time.)
Prep time: 20 minutes
Cook time: 40 minutes
Serves 6 people
Categories: Entree - Chicken
Ingredients
- 10 oz. mushrooms, sliced
- 5 T. unsalted butter
- 1/4 C. all-purpose flour
- 1 3/4 C. milk
- 2 C. chicken broth
- 1/4 C. dry white wine
- 10 oz. spaghetti
- 3 C. chopped cooked turkey (or chicken)
- 1 sm. jar diced pimentos
- 1 C. cooked peas
- 2/3 C. freshly grated Parmesan
- 1/3 C. fine Panko crumbs
Directions
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Pre-heat oven to 375°. Spray 9X13 baking dish with cooking spray.
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In a large saucepan cook the mushrooms in 1/4 cup butter over moderate heat, stirring until most of the liquid has evaporated.
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Whisk in the flour and cook the mixture over low heat, stirring for 2 minutes. Add the milk, broth and wine; continue whisking until boiling; simmer the sauce for 5 minutes.
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Meanwhile, in a pot of boiling, salted water, cook the spaghetti until it is al dente; drain well.
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In a large bowl, combine spaghetti, mushroom sauce, turkey, peas and salt and pepper to taste. Stir in 1/3 cup Parmesan, and transfer the mixture to a buttered 9X13 casserole.
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In a small bowl combine the remaining 1/3 cup of Parmesan and Panko crumbs. Melt the remaining 1 tablespoon of butter, and mix into bread crumbs. Spread over casserole.
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Bake for 30 to 40 minutes.