Makes 6 servings

The original Tetrazzini was made with thin spaghetti, but we find fusilli or gemelli easier to eat. If you prefer, use 8 ounces of thin spaghetti #9, but break the noodles in two before cooking. This dish is equally tasty made with leftover or rotisserie chicken, cooked shrimp, or chunk white (albacore) tuna. Prep: 15 minutes; Cook: 14 minutes; Bake: 25 minutes.

How to Make It

Step 1

Preheat oven to 375°. Heat 2 tablespoons butter in a large, deep, heavy skillet over medium heat. Add mushrooms and green onions, and sauté 8 to 10 minutes or until soft. Transfer to a large plate.

Step 2

Melt 2 more tablespoons butter in skillet, and add flour, stirring until smooth, about 1 minute. Add chicken broth and half-and-half. Cook, stirring occasionally, 6 to 8 minutes or until lightly thickened and smooth. Remove from heat; stir in 1/4 cup Parmesan and next 3 ingredients. Fold in mushroom mixture, cooked pasta, and turkey. Return to medium heat, and cook until thoroughly heated.

Step 3

Transfer to a lightly greased 11- x 7-inch (2-quart) baking dish. Melt remaining 1 tablespoon butter; mix in breadcrumbs and remaining 1 tablespoon Parmesan. Sprinkle topping evenly over dish. Place on middle oven rack, and bake 25 to 30 minutes or until bubbling and beginning to brown.

A Love Affair with Southern Cooking

Ratings & Reviews

Penny1's Review

May 16, 2012
Good recipe. I used rotisserie chicken, rotini pasta, and half & half. It was very moist and easy to make. Next time I would mix in a green vegetable: cut up broccoli or asparagus, peas, or spinach, for color and added texture. Served with a fruit salad and bread.

JillyBurke's Review

December 19, 2009
Absolutely delicious. I used leftover Thanksgiving turkey, half and half and gemelli. Lots of flavor and tasted great on a cold and snowy night.