In Response to Re: Leftover Turkey Recipes:
I have a recipe for Chicken Tetrazzini but turkey can be substitued! This recipe I tasted for the first time when I was at rodeo with my sister (her daughter competes). The rodeo cook was kind enough to share it with me. It is geared mostly towards kids so the mushrooms are in the form of mushroom soup. It makes a ton and freezes great! Chicken Tetrazzini 3 chicken breasts, cooked and shredded 1 lb. package Velveeta, cubed 1 10 ¾ oz. can of mushroom soup 1 10 ¾ oz. can of cream of chicken soup 1 14 oz. can of chicken broth ½ gallon of milk (any type, skim, *whole, **1% or 2% will work) 2 sticks butter, divided ¾ - 1 c flour (up from the original recipes ½ cup) 1 lb box macaroni or pasta of your choice 1 loaf of day old bread, cubed Cook chicken and shred. Cream Sauce: Use a heavy pan, so it does not burn. Make a rue (paste) by melting one stick of real butter and adding ¾ c. white flour. Add the whole milk, whisking continually, cook over medium heat. Stir until it thickens. Keep stirring so it does not burn or stick. Add the cubed Velveeta, cream of chicken soup, cream of mushroom, chicken broth, and cut up chicken. Do not add any water. Keep stirring until cheese is melted and soups are incorporated. When all mixed, set aside. Cook your macaroni or pasta of your choice and drain. Add to the creamy mixture and pour into a large roasting pan (I use my turkey roasting pan). Take day old bread of any kind and cut up into cubes the size of large croutons. Melt 1 stick of butter and add the bread cubes. Toss to coat. When all buttered up place on top of the casserole. Bake in a 350 degree oven until the mixture is bubbly and the bread cubes are golden brown…you will know when…about 45 minutes. Let the pan sit for 30 minutes before serving (like with lasagna). *Whole milk makes the richest cream sauce. **1% milk is what I use.
Posted by Renee C
Hi Renee and thank you for a great sounding recipe.Have a nice holiday.