I have made this crockpot tetrazzini recipe with leftover cooked turkey and chicken. Both work great! If you want to make this a little more homemade or if you are unable to find condensed soups in your grocery store, you can use my recipe to make your own Cream of Anything Soup!
Slow Cooker Turkey Tetrazzini
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cracked black pepper
1/4 teaspoon ground nutmeg
1 tablespoon dried parsley flakes
1/3 cup dry sherry (or sub with more chicken stock)
2 cups chicken stock.
3 cups shredded or diced cooked turkey (or chicken)
1 red bell pepper, diced small
16 ounces spaghetti, broken into thirds, uncooked
2 cups shredded cheddar, blend, or parmesan cheese (plus additional cheeese for serving)
For the sautéed mushrooms:
16 ounces sliced white mushrooms
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1/2 teaspoon garlic powder
1/3 cup water, chicken stock, or white wine
Directions:
Prepare the sauteed mushrooms by heating a saute pan over high heat. Add olive oil, mushrooms, salt and pepper. Let cook until golden brown and reduced in size. Add garlic powder and water. Scrape any brown bits off of the bottom of the pan with a wooden spoon. Remove from the heat and set aside.
Spray the inside of a large slow cooker with non-stick cooking spray. Add creamed soups, seasonings, sherry, and chicken stock. Whisk together until smooth. Add turkey, bell pepper, sauteed mushrooms and broked spaghetti pieces. Stir until everything is combined. (The spaghetti will continue to snap and break) Try to make the noodles into the sauce as much as possible, but pieces will still be sticking out.
Top with shredded cheese and cook on high for 3 hours or low for 5 hours. Remove the lid and stir before serving. Top with additional parmesan cheese if desired.
