Chicken Tetrazzini Casserole Recipe

November 12, 2014

1887

My mom usually cooked 1-2 turkeys a year – we would eat it for Sunday dinner and then she would portion it out and freeze the rest for other meals. One of my favorite leftover turkey dinners was Turkey Tetrazzini and when I came across the recipe for it the other day while digging through this recipe drawer, I wanted to make it immediately. I didn’t have any turkey on hand, but I had plenty of chicken, so I used the chicken instead and it still turned out delicious. Save this recipe for your pos

1 (16 oz) package linguine
6 tablespoons butter
6 tablespoons flour
½ teaspoon salt
¼ teaspoon pepper
dash cayenne pepper (doesn't add heat, but adds flavor - add more or less as desired)
2 (14.5 oz, each) cans chicken broth
1 cup half-and-half (I used fat free)
4 cups cooked shredded chicken (or turkey!)
1 cup fresh mushrooms, sliced
1 (4 oz) jar diced pimentos, drained
¼ cup chopped fresh parsley
½ cup grated Parmesan cheese
½ cup mozzarella cheese

Preheat oven to 350 degrees. Cook linguine as directed on package. While it cooks, melt butter over medium heat in a large saucepan. When the butter is completely melted, stir in the flour, salt, pepper,...
See the full directions on my site

Nutritions

Calories
326

Sodium
431mg
17% DV

Fat
20g
31% DV

Protein
25g
51% DV

Carbs
5g
1% DV

Fiber
1g
5% DV