Overnight Chicken or Turkey Tetrazzini
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With Thanksgiving just around the corner, I wanted to share a cozy, make-ahead recipe that’s perfect for using up leftover turkey: Overnight Chicken or Turkey Tetrazzini. It’s creamy, comforting, and comes together with minimal effort—just what you need after a big holiday meal. If you’ve got extra turkey in the fridge, this is a delicious way to give it new life. And if not, a store-bought rotisserie chicken works beautifully too.
The best part? No need to boil the pasta! That’s where the “overnight” magic happens. You simply mix everything together—uncooked pasta, broth, meat, and sauce—then spread it into a baking dish and refrigerate it overnight. As it rests, the pasta slowly absorbs the liquid and softens, so by the next day it’s ready to bake without any extra prep. It’s a brilliant shortcut that saves time and dishes.
This recipe is so easy, you can throw it together on Thanksgiving night and have a warm, satisfying dinner ready to pop in the oven the next day. It’s perfect for feeding a family who are still in town or just giving yourself a break from cooking something new. Add a simple salad or steamed veggies, and you’ve got a full meal with almost no effort.
Ingredients for Overnight Chicken or Turkey Tetrazzini
- CHICKEN OR TURKEY
- CREAM OF CHICKEN SOUP
- CREAM OF MUSHROOM SOUP
- MILK
- CHICKEN BROTH
- ONION POWDER
- GARLIC POWDER
- ELBOW MACARONI
- PARMESAN CHEESE
Instructions for Overnight Chicken or Turkey Tetrazzini Recipe
Start by spraying a 9×13-inch baking pan with nonstick cooking spray and set it aside.
In a large mixing bowl, combine cooked chicken or turkey, cream of chicken soup, cream of mushroom soup, milk, chicken broth, onion powder, and garlic powder. Stir everything together until smooth and well blended.
Next, add the uncooked pasta directly to the bowl and gently stir until the noodles are evenly coated with the sauce.
Pour the mixture into your prepared casserole dish, then cover and refrigerate overnight. As it rests, the pasta will soak up the broth and soften—no need to pre-cook!
The next day, remove the dish from the fridge and uncover it. Preheat your oven to 350°F.
Sprinkle the top of the casserole with grated Parmesan cheese, then bake uncovered for 1 hour, until bubbly and golden brown.
Serve warm and enjoy a comforting, low-effort meal that’s perfect for post-holiday dinners or busy weeknights.
Frequently Asked Questions
Do I need to cook the pasta before mixing it in?
Nope! That’s the beauty of this recipe. The uncooked pasta softens overnight as it absorbs the broth and sauce, so there’s no need to boil it first.
Can I use leftover turkey instead of chicken?
Absolutely. This recipe works wonderfully with leftover roast turkey, but rotisserie chicken or any cooked poultry will do.
Can I make this the same day instead of overnight?
You can, but the pasta won’t have time to absorb the liquid fully. For best texture and flavor, refrigerate it overnight before baking.
Can I add vegetables to this dish?
Yes! Frozen peas, sautéed fresh mushrooms, or chopped spinach are great additions. Just stir them in with the pasta before refrigerating.
How long does it bake?
Bake uncovered at 350°F for 1 hour, until the top is golden and the sauce is bubbling.
FOR MORE RECIPES LIKE THIS, TRY:
- Skillet Turkey Tetrazzini
- Chicken Tetrazzini
- Turkey Tetrazzini
- Heavenly Chicken Tetrazzini with Sour Cream
Overnight Chicken or Turkey Tetrazzini
Real Mom Kitchen
Equipment
Ingredients
- 4 cups chicken or turkey cooked and diced
- 10 ¾ oz can cream of chicken soup
- 10 ¾ oz can cream of mushroom soup
- 1 ¼ cup milk
- 1 ¼ cup chicken broth
- ½ tsp onion powder
- ¼ tsp garlic powder
- 8 oz elbow macaroni uncooked
- 1 cup grated parmesan
Instructions
- Spray a 9×13 baking dish with cooking spray.
- In a large bowl, add cooked chicken, cream of chicken soup, cream of mushroom soup, milk, chicken broth, onion powder, and garlic powder. Stir until combined. Add in uncooked pasta and stir until combined.
- Pour into the prepared baking dish. Cover and refrigerate overnight.
- Remove from refrigerator and uncover.
- Preheat oven to 350 degrees.
- Sprinkle with grated parmesan. Bake at 350 degrees, uncovered, for 1 hour.
Nutrition
This recipe is adapted from Plain Chicken.
