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Turkey/Chicken Tetrazzini – Recipe

Do you still have some of that leftover turkey, and looking for an innovative way to turn it into a new meal?  SG has a perfect recipe for you…..Turkey Tetrazzini!!  I use the same recipe for my leftover chicken,  and my family loves it.

Turkey/Chicken Tetrazzini – Recipe

Turkey/Chicken Tetrazzini – Recipe


  • 3 cups cooked, chopped turkey (chicken) breast
  • 8 -10 oz. fresh mushrooms, sliced
  • 1 large onion, chopped
  • 1 red pepper, chopped
  • 2 cloves garlic, chopped (I love my garlic chopper)
  • 1/4 cup of butter, or margarine (1/2 stick)
  • 1/3 cup flour
  • 3 cups chicken broth (or vegetable broth)
  • 8 oz Cheddar  Cheese, shredded
  • 8 oz Velveeta Cheese
  • 1/4 cup Parmesan Cheese
  • 1 tsp. Italian Seasoning
  • Salt and Pepper to taste
  • Tabasco hot sauce to taste ( I used 8 drops)
  • 8 oz of spaghetti, or any kind of pasta, cooked


  1. Saute onion and pepper in butter (margarine), until soft - about 5 minutes.
  2. Add mushrooms and garlic, and cook 2-3 minutes.
  3. Sprinkle flour over this mixture and cook 1 minute.
  4. Pour in broth and stir until thickened.
  5. Mix in grated Cheddar cheese, and cubed Velveeta cheese.
  6. Add seasonings and Tabasco sauce.
  7. Cook 8 oz spaghetti, broken into 4 pieces (you can use any other pasta you may have on hand).
  8. Fold turkey into the cheese/veggie mixture.
  9. Add pasta into a casserole dish, and mix with the turkey/veggie mixture.
  10. Sprinkle with Parmesan cheese.
  11. Bake, uncovered, for 40 minutes at 350 degrees F.
  12. Serve hot, with tossed salad, and garlic bread.


You may use olive oil in place of butter or margarine for sauteing the veggies.   I updated this recipe in Jan. 2018.

This dish is best when used the same day, but still reheats very well the next day.

1 thoughts on “Turkey/Chicken Tetrazzini – Recipe”

  1. Pingback: Roasted Chicken – Recipe And Many Tips – Suburban Grandma
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