Leftover Turkey Casserole
- This recipe is a definite result of trial and error. I tried various turkey and chicken tetrazzini recipes and then took what I liked from each and came up with this recipe. I love making it when I have leftover turkey from Thanksgiving...but it's also great using a rotisserie chicken from the store.
This recipe is prepared with the Rachael Ray 12-Piece Gradient Porcelain Enamel Cookware Set (K39885).
- 1 cup sliced mushrooms
- 1/2 cup diced celery
- 1 small onion, chopped
- 1/4 cup butter
- 1/4 cup flour
- 1 tsp salt
- 1/2 tsp poultry seasoning
- 1/4 tsp pepper
- 2 cups chicken broth
- 1/2 cup whipping cream
- 3-1/2 cups cooked turkey or chicken
- 1 cup shredded cheddar cheese
- 1 (8-oz) package spaghetti, cooked according to package directions; set aside
- Preheat oven to 350°F. Grease a 3-quart casserole or 13" x 9" pan and set aside.
- Melt the butter in a large skillet over medium heat. Sauté the mushrooms, celery, and onion until tender. Add the flour, salt, poultry seasoning, and pepper to the vegetables in the skillet. Stir well. Cook for 1 minute, stirring occasionally. Gradually add the broth. Cook over medium heat until thick and bubbly.
- Turn the heat off, add the cream, and stir until smooth. Stir in the turkey or chicken. Place half of the cooked spaghetti in the greased pan. Spoon half of the chicken mixture on top. Add the rest of the spaghetti and then the remaining chicken mixture. Bake for 20 minutes. Sprinkle with cheese and cook for an additional 5 minutes.