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leftover turkey or rotisserie chicken tetrazzini

(2 ratings)
firstpancake avatar
Recipe by
Amy Jordan
@firstpancake
Durham, NC

I was always looking for something delicious to do with leftover turkey or rotisserie chicken. Generally the 2nd day it's not nearly so good to me so we end up giving a lot to the cats. I found a recipe similar to this and tweaked it a bunch. Most Chicken Tetrazzinis, I believe, have mushrooms, but my family doesn't like mushrooms. We think this is great without them.

(2 ratings)
yield 5 serving(s)
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For leftover turkey or rotisserie chicken tetrazzini

  • 8 oz
    egg noodles, no-yolk variety, uncooked
  • 2 c
    pulled, chopped turkey or rotisserie chicken
  • 1/2 c
    grated parmesan cheese
  • SAUCE
  • 1/4 c
    butter
  • 1/4 c
    all purpose flour
  • 3/4 tsp
    salt
  • 1/4 tsp
    pepper
  • 1 c
    chicken broth
  • 1/2 c
    whole milk
  • 1/2 c
    half and half
  • 2 Tbsp
    white wine or sherry

How To Make leftover turkey or rotisserie chicken tetrazzini

  • 1
    Preheat oven to 350 degrees F. Lightly grease 9x13 casserole dish.
  • 2
    Cook egg noodles to al dente. Drain. Return to large pot.
  • 3
    To make the sauce, melt butter over low heat. Stir in flour, salt, and pepper. Stir over low heat until smooth. Remove from heat and gradually stir in chicken broth, milk, half and half and wine. Return to heat and bring to a low boil for 1 minute, stirring constantly.
  • 4
    Add turkey or rotisserie chicken to large pot with drained egg noodles. Stir in sauce. Mix thoroughly.
  • 5
    Pour mixture into greased casserole dish and top with Parmesan cheese.
  • 6
    Bake at 350 for 30 minutes until golden brown.
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