Leftover Turkey Tetrazzini

Raise your hand if you love having a leftover turkey sandwich on white bread after the holiday is over. It's one of my favorites too. But when you're done with that, use your turkey or chicken in a fresh way--in this super creamy, so flavorful leftover turkey tetrazzini.
Swap in your favorite vegetables (I usually use broccoli) and be sure to freeze half if you need to. It can be baked from frozen so you'll get two meals from one big batch.
You'll see this recipe as "Chicken Pasta Casserole" on my website, but worry not--it's the same one.
Ingredients
- 6 tablespoons butter or margarine
- 1 pound white button mushrooms wiped clean and sliced thinly
- 1/2 cup all purpose flour
- 3 cups milk
- 1 can low sodium chicken broth
- 3/4 cup white wine you can use the juice of two lemons if you don't do wine
- 3 cups grated Parmesan cheese
- 1 teaspoon fresh Thyme leaves
- 1 pound linguine pasta broken in half
- 1 rotisserie chicken skin removed and meat shredded
- 10-12 ounces thawed broccoli florets split into bite size pieces or 1 cup frozen peas
- Salt and pepper to taste
Print the full recipe: feastandfarm.com/chicken-past...
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[@southernbellekari]

This looks DELICIOUS !!! I can't wait to try it, thank you for sharing Rachel ! :)

[@FeastandFarmCooks]

I hope you enjoy this video everyone! We'll be off next week so a very Happy Thanksgiving to you and I'll see you in December!

[@teresadoyle1396]

That looks amazing Rachel. My husband and I both love chicken tetrazzini and I have made it with turkey as well and the flavour is fabulous! Thanks for sharing your recipe. I will definitely be trying it.

[@kimhoneycutt6258]

Hello from Lexington, North Carolina!❤ Have a wonderful, blessed Thanksgiving🙏❤🦃 No wine here, it would go to waste before I would use it again. 😀 This looks so good 😋

[@FeastandFarmCooks]

Yes the chicken broth can swap for that! Have a great holiday Kim 🥰