Chicken Tetrazzini Casserole Recipe

Chicken recipe, poultry casserole, turkey recipe, turkey leftovers

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Perfect way to use up leftover poultry meat!


  • 1 package (8 - 12 oz.) egg noodles
  • 1 stick butter
  • 6 tablespoons flour
  • 2 c. chicken stock
  • 3/4 tsp. celery salt
  • 1 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground pepper
  • 1 c. heavy cream
  • 1 6 oz. can sliced mushrooms
  • 3 tbs. finely chopped Italian parsley
  • 2 c. chicken meat, cut into 1" pieces
  • 3/4 c. freshly grated Parmesan cheese


  1. Cook noodles according to package. Drain and set aside.
  2. Melt butter in a saute pan, add flour while stirring with a whisk to make a roux.
  3. Add stock and celery salt, salt, and pepper. Cook over low heat while stirring constantly to thicken sauce.
  4. Remove sauce from heat and add cream while stirring slowly.
  5. Add mushrooms, and parsley. Stir to blend these in.
  6. Grease a 3 qt. casserole dish.
  7. Starting with a layer of noodles, then chicken, and then mushroom sauce, alternate layers till ingredients are used up.
  8. Top with the grated cheese. Be sure to use freshly grated cheese and not packaged grated parm which resembles sawdust. It makes a lot of difference!
  9. Bake at 350F, uncovered, for 45-50 minutes.