A creamy, cheesy Chicken Tetrazzini casserole that's perfect for feeding a crowd, easy to make, and delicious. A fantastic way to use up leftover turkey, ideal for the changing seasons.
1: Preheat the oven to 400F.
2: Cook pasta to al dente in salted boiling water, drain, toss with 2 tablespoons of olive oil, and put in a casserole dish.
3: Top pasta with cooked chicken meat.
4: Fry bacon in a skillet over medium-high heat until crisp, remove with a slotted spoon, and add to casserole.
5: In the bacon drippings, sauté mushrooms, onion, green bell pepper, thyme, and garlic until mushrooms are pale golden (about 12-15 minutes) and add to casserole.
6: Add wine to the drippings, scraping the bottom, and simmer until reduced by half. Pour into the casserole.
7: Add the peas and roasted red peppers to the casserole.
8: In the same pan, melt 5 tablespoons of butter over medium-low heat, add flour, and whisk for 2 minutes.
9: Gradually whisk in the milk, cream, broth, nutmeg, salt, and black pepper. Increase heat to high and simmer until the sauce thickens (about 10 minutes).
10: Whisk in parsley and pour sauce into the casserole, stirring until well blended.
11: Sprinkle with Parmesan cheese.
12: Bake until golden and bubbly on top (about 25 minutes).
