Cold chicken breasts, pounds of Thanksgiving turkey, the carcass of Sunday’s roast chicken…it’s amazing the world isn’t overrun with leftover poultry. I’m not a HUGE fan of pot pie or leftover turkey sandwiches, even when dressed with gravy and/or cranberry sauce. So I went in search of a tetrazzini recipe and was disappointed with every one I tried…too dry, not enough flavor, etc. But then I made this and I’ve never been puzzled about what to do with leftover birds again.
So last night, it was such a comfort to come home to this meal when it was only 7 degrees outside. It’s comfort food at its best!
The Best Chicken (or Turkey) Tetrazzini Recipe You’ll Ever Eat
1/4 c. butter
1/4 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 c. chicken broth
1 c. heavy cream
2 T. cooking sherry
1 can mushrooms
2 c. leftover chicken or turkey
1/2 package spaghetti
1/2 c. to 1 c. of fresh parmesan
In a large pan, melt the butter over medium heat, then whisk in flour to make a rue. Add the salt and pepper.
Stir in the broth and cream and cook until thickenend and bubbly.
Meanwhile, bring a pot of water to boil and cook spaghetti.
Add the sherry, mushrooms, and chicken or turkey to the cream sauce.
After the pasta has cooked, drain it and add it to the pan. Toss to coat.
Transfer to a greased casserole dish and top generously with the parmesan. I use about 1 c. but you can use as much as you like.
Bake at 350 for about 30 minutes.