Mary Anne's Leftover Turkey (or Chicken) Tetrazzini

1 cup diced onion

1 cup diced celery

1 large red bell pepper, diced

8 ounces sliced baby mushrooms

1/2 stick unsalted butter, more if needed

2 (13 3/4 ounces) cans chicken broth

2 (8 ounce) packages cream cheese, cubed and softened

1 1/2 cups grated Parmesan cheese, divided

1 package (12 ounces) vermicelli or spaghetti broken into 3-inch lengths, cooked, drained

2 cups cooked turkey or chicken, cubed or shredded

1/8 teaspoon grated nutmeg

1/3 cup Panko bread crumbs or regular bread crumbs

2 Tablespoons melted butter

  • Preheat oven to 350 degrees F. Saut√© onion, celery, bell pepper and mushrooms in butter in large skillet or pot on medium heat until tender. Add chicken broth, softened cream cheese and 1 cup Parmesan cheese. Stir on low heat until cream cheese is melted.
  • Add vermicelli or spaghetti, turkey (or chicken) and grated nutmeg. Stir lightly. Spoon into a buttered 9 x 13 inch baking dish.
  • In a small bowl mix remaining 1/2 cup Parmesan cheese, Panko or bread crumbs and butter. Sprinkle on top of tetrazzini. Bake at 350 degrees for 30 minutes or until hot and bubbly.

Serves 8 -10.