Easy Turkey Tetrazzini
Easily throw together this turkey tetrazzini recipe with leftover turkey! It's cheesy, creamy, comforting, and you won't spend a long time in the kitchen making it.
Prep Time5 minutes mins
Cook Time35 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: American
Keyword: leftover turkey tetrazzini
Servings: 6
- 12 ounces uncooked spaghetti
- 2 (10.5 ounce) cans condensed cream of mushroom soup see note
- 1 cup sour cream
- 1 cup chicken broth
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Pepper to taste
- 2 cups cooked turkey shredded/chopped
- 1 cup freshly grated parmesan
- 2 cups shredded mozzarella
Preheat your oven to 375F and move the rack to the top third of the oven.
Boil a large, salted pot of water and cook the spaghetti 2 minutes less than package directions indicate.
Meanwhile, combine the mushroom soup, sour cream, chicken broth, onion powder, garlic powder, and pepper in a medium prep bowl, and then stir in the turkey.
Drain the spaghetti and add it to a 9x13 casserole dish.
Pour the bowl contents over the spaghetti and toss. Spread it in an even layer, and then top with the parmesan and mozzarella.
Bake, uncovered, for 20 minutes or until hot and bubbly. Optional: broil for a few minutes until the cheese is browned (watch it carefully!).
- Condensed soups, chicken broth, and parmesan cheese can all be salty, so I recommend waiting until serving to add any extra salt. If you're sensitive to salt, consider using low sodium versions of the canned soup and chicken broth.
- You can make this with leftover cooked/rotisserie chicken if you prefer.
- 12 ounces of spaghetti is 3/4 of a 16 oz (1 pound) package. This recipe has a lot of sauce. If you prefer less sauce, use the entire package of spaghetti.
Calories: 579kcal | Carbohydrates: 53g | Protein: 34g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 96mg | Sodium: 1427mg | Potassium: 444mg | Fiber: 2g | Sugar: 3g | Vitamin A: 655IU | Vitamin C: 0.4mg | Calcium: 397mg | Iron: 2mg