Chicken (or turkey) tetrazzini was and continues to be one of my all time favorite ways to use leftover chicken (or turkey). It is one of my absolute favorite foods!
I could pretty much live off of pasta, chicken, and a creamy sauce…who couldn’t?!
But, I wanted to make it my own by adding some mushrooms, pimentos, and fresh parsley. I’m glad I did because it added a dimension to this meal that I was a big fan of.
So, if you’re looking for a way to use your leftover Thanksgiving Chicken (or turkey), I would absolutely recommend you make chicken tetrazzini!!
8 oz whole wheat linguine
2 1/2 tbsp unsalted butter
3 tbsp whole wheat flour
1/4 tsp cayenne pepper
salt and pepper to taste
1 cup low sodium chicken broth
1/2 cup half and half
1/2 cup skim milk
2 cups shredded chicken
handful of fresh parsley, chopped
1/2 cup mushrooms, chopped
2 oz can of pimentos, drained
1 cup shredded mozzarella cheese
2 tbsp grated parmesan cheese
1. Make your linguine according to the directions on the box.
2. Pre-heat the oven to 350 degrees.
3. In a large saucepan, melt the butter. Once melted, slowly stir in the flour, cayenne pepper, salt, pepper, and chicken broth. Bring this to a boil and then cook on low for 1-2 minutes. Remove the sauce pan from the burner and slowly pour in the half and half and milk, whisk this until well combined.
4. Once the pasta is cooked and drained, pour the pasta into a large (glass) mixing bowl, along with the mixture from the sauce pan, the shredded chicken, parsley, mushrooms, pimentos, and mozzarella cheese. Give this all a good mix with a wooden spoon.
5. Pour the mixture into a greased 7×10 casserole dish, top with some grated parmesan cheese.
6. Place in the oven and cook for about 30-40 minutes or until the pasta looks like it is beginning to crisp up a bit. Remove from the oven and let it sit for a few minutes.