Bringing back the Casserole

Turkey Tettrazzini

  • Servings: 6-8
  • Difficulty: average
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A great way to enjoy any leftover turkey or chicken

Ingredients

– 3 Tbs. butter
– 4 or more cups of shredded turkey/chicken
– 2 onions
– 4 or 5 stalks of celery
– mushrooms (can be a variety, 1 or 2 containers)
– Optional: artichokes (1 box frozen)
– 1 cup sour cream or plain yogurt
– 2 Tbs. flour
– 3 or 4 cups chicken broth
– 1 cup of grated parmesan
– 1 box of penne, fusilli or any kind of short pasta
– Optional: slivered or sliced almonds
– panko crumbs
– herbs: whatever..parsley, thyme

Directions

1. In big pot, melt several pieces of butter and saute chopped onions, chopped celery, chopped mushrooms.
2. When softened, add a couple of Tbs. of flour and stir around, will be goopey……than add broth 1 cup at a time stirring after each to make sauce.
3. Add artichoke pieces (might need to be cut into chunks), shredded chicken, S&P, herbs, sour cream, parmesan, slivered almonds
4. If too thick, keep adding broth and stirring. Can also add some white wine. Taste to see if it needs more S&P or parmesan
5. Cook pasta until al dente. Drain and add to pot of chicken & sauce.  You might want to add pasta slowly in case you don’t need it all….you want plenty of sauce and chicken.  The pasta soaks up the sauce so make sure there is plenty of liquid in it.
6. Put into disposable tins, sprinkle with panko crumbs and dot with several pieces of butter.  Cook at 350 until bubbly (30-40 min).

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