Texas Turkey Tetrazzini

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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

Active Time30

Total Time50

Course: Main Course

Cuisine: American

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

Yield:

Calories: 275kcal

Author: Sweet Ordeal

Materials

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!

Nutrition