If you’re staring down a fridge full of post-Thanksgiving turkey and wondering how to turn it into something exciting, this Texas Turkey Tetrazzini brings Southwest charm to a traditional comfort dish. Creamy, cheesy, and kicked up with smoky bacon and Hatch green chiles, it’s exactly the kind of hearty, soul-warming meal you’ll crave after the holiday rush. Even better? It’s easy to make and perfect for feeding a crowd.

Texas Turkey Tetrazzini brings Southwest charm to a traditional dish with smoky bacon and Hatch green chiles.

Why You’ll Love This Texas-Style Tetrazzini

This isn’t your average creamy pasta casserole. By adding Hatch green chiles, crisp bacon, and a blend of green and red bell peppers, you get a dish that’s equal parts comforting and vibrant.

Great for leftover turkey (or chicken)
Packed with veggies and flavor
Quick to make on a busy weeknight
Family-friendly and freezer-friendly
Flexible: choose noodles, spaghetti, or even mashed potatoes

A heart-warming dish in a creamy sauce made with Thanksgiving leftovers.

Making Texas Turkey Tetrazzini

First, cook the bacon: In a large skillet or Dutch oven, sauté the bacon until crisp. Then, remove the bacon to cool, and then crumble, but leave the bacon drippings.

Then, to the skillet, add the onion, bell peppers, and mushrooms until soft and fragrant. I like using both red and green bell peppers for flavor and color.

Next, build the sauce: Sprinkle the flour over the vegetables and stir to coat. Gradually add the chicken broth and heavy cream, stirring until a smooth, velvety sauce forms.

Season the mixture: Add garlic powder, salt, and pepper to taste.

Next, add the turkey and chiles: Let everything simmer for a couple minutes as the turkey heats up and the sauce thickens, then pour into the prepared dish.

Top with Parmesan: Sprinkle the Parmesan over the top of the dish.

Assemble your Tetrazzini:

Option 1 (Classic Casserole): Fold in your cooked egg noodles or spaghetti first, then add Parmesan on top and bake for 30 minutes, — or —
Option 2 (Texas Ladle Style): Bake for 30 minutes, but skip adding the pasta to the dish and instead serve the creamy Tetrazzini mixture over noodles—or even better, over leftover mashed potatoes for the ultimate comfort meal.

Texas Turkey Tetrazzini makes the best use of leftover turkey or chicken in this delicious meal.

Tips for the Best Texas Turkey Tetrazzini

Use roasted Hatch chiles for authentic flavor—mild for crowd-pleasing warmth, or hot for a spicy kick.
Swap noodles for rice or mashed potatoes if you want a gluten-friendly base.
Add extra veggies like corn or poblano peppers to make it even more Texas-forward.

Perfect for Thanksgiving Leftovers

If you have a fridge full of turkey (and mashed potatoes?) after the holiday, this recipe is your new best friend. It reinvents leftovers into something vibrant and satisfying—nothing bland or predictable here. It also reheats beautifully, making it ideal for meal prep in the days following Thanksgiving.

But wait, there’s more. This recipe also works great with chicken. No need to wait for leftovers either, just get yourself a rotisserie chicken and stir it up.

Serving Suggestions

Garnish with extra Parmesan or chopped parsley
Serve alongside a crisp green salad
Add a warm Cheddar Ranch Dinner Roll or some Parmesan Garlic Toast to complete the plate
Pair with a light white wine or a cold iced tea

Thanksgiving leftovers baked with bell peppers, onion, and Hatch green chiles to bring Southwest charm to a traditional recipe.

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Texas Turkey Tetrazzini

This Texas Turkey Tetrazzini has everything you want in a leftover makeover: creamy texture, vibrant veggies, smoky bacon, and that unmistakable Southwest kick from Hatch green chiles. Whether you ladle it over egg noodles, fold it into spaghetti, or spoon it atop leftover mashed potatoes, the bold flavors speak for themselves.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: American

Keyword: bacon, creamy sauce, green chiles, holiday favorite, leftovers

Servings:

Calories: 275kcal

Author: Sweet Ordeal

Ingredients

2 slices cooked bacon, chopped
1/4 cup onion, chopped
1 cup bell pepper, (like green, red, or combo) chopped
1 cup mushrooms, sliced
2 Tbsp. all-purpose flour
1/2 cup chicken broth
1 cup heavy whipping cream
1 tsp. salt
1 tsp. black pepper
1/2 tsp. garlic powder
2 cups cooked turkey (or chicken), shredded or chopped
4 oz. can Hatch green chiles, diced
1/2 cup Parmesan cheese, grated
12 oz. OPTIONAL: egg noodles (or spaghetti), cooked (See below)

Instructions

Preheat oven to 350° and grease a 13 x 9" baking dish.
In large skillet over medium heat, cook bacon until crisp. Remove bacon to cool and crumble. Leave bacon drippings in skillet.
To skillet, add onion, bell pepper, and mushrooms. Cook until tender. Sprinkle the flour over the top, then slowly add chicken broth and cream. Reduce heat to simmer, stirring occasionally, until sauce thickens.
Season with salt, pepper, and garlic powder. Stir in green chiles and turkey. Pour into prepared baking dish. Sprinkle Parmesan cheese over top.
Assemble your Tetrazzini:
Option 1 (Classic Casserole): Fold in your cooked egg noodles or spaghetti, then bake for 30 minutes until bubbly, or
Option 2 (Texas Ladle Style): Bake for 30 minutes, but skip adding the pasta to the dish and instead serve over noodles or leftover mashed potatoes. Enjoy!