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Turkey Tetrazzini

Turkey Tetrazzini

This extra savory, creamy casserole recipe is a tasty way to get everyone excited about Thanksgiving leftovers — though it's craveable all year long. Serve with a side salad or cooked vegetable, and a whole grain roll for a complete meal.


  • 1, 8-ounce package of spaghetti noodles, uncooked
  • 8 ounces fresh mushrooms, sliced or diced
  • ⅓ cup minced onion
  • ½ cup all purpose flour
  • 2, ⅓ cups low sodium chicken broth
  • 2 cups 1% milk
  • 4 ounces reduced Neufchatel cheese (1/3 reduced fat cream cheese)
  • ¼ cup grated Parmesan cheese
  • ¼ cup cooking sherry
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 2-ounce jar diced pimiento, drained
  • 3 cups chopped or cubed, cooked chicken or turkey breast


  • Preheat oven to 350°F.
  • Spray a 3-quart casserole dish with nonstick cooking spray.
  • Break spaghetti into 4-inch pieces. Cook according to package directions, omitting salt. Drain well when done.
  • Heat oil in large skillet or saucepan over medium heat. Add mushrooms and onions, sautéing until they brown, and liquid evaporates.
  • Stir in flour, mixing well. Gradually add in chicken broth, skim milk, Neufchatel cheese, and Parmesan Cheese. Stir constantly while bringing to a boil and cook for 5 minutes.
  • Stir in sherry, garlic powder, pepper and pimientos. Add spaghetti and turkey into mixture stirring well to mix ingredients.
  • Spoon mixture into prepared casserole dish.
  • Cover and bake for 20 minutes. Remove cover and bake for an additional 10 minutes. Let the dish stand 5 minutes before serving.

Nutrition Information

Makes about 9 cups. Approximate nutrients per for 1 cup: 269 calories, 22 grams protein, 6 grams fat, 29 grams carbohydrate, 1 gram fiber, 344 milligrams sodium and 113 grams calcium.

Print Recipe

Recipes created by Mary-Jo Sawyer, VCU Health Registered Dietitian.