Spicy Smoked Chicken Tetrazzini

Classic chicken tetrazzini made with smoked chicken and roasted green chile | mjskitchen.com

If you find yourself with leftover chicken or turkey, which we all do at one time or another, then you should make a tetrazzini. It’s such an easy dish to thrown together and is quite versatile.  This particular chicken tetrazzini is made with leftover smoked chicken and a few vegetables.  To give it a little kick, spicy, but not hot, roasted green chile is added.  The roasted chile gives the dish a bit of a spicy bite and is a complementary flavor to the smoked chicken.  We’ll be smoking a turkey on Thanksgiving so I can’t wait to make this with leftover smoked turkey.

Hope you enjoy!

Chicken Tetrazzini

Spicy chicken tetrazzini made with smoked chicken and roasted green chile #pasta #hatchchile #casserole @mjskitchen

Class chicken tetrazinni made with smoked chicken and roasted green chile | mjskitchen.com
Print or Save Recipe
Spicy Smoked Chicken Tetrazzini Recipe
Prep
45 mins
Cook
30 mins
Total Time
1 hrs 15 mins
 

Spicy chicken tetrazzini is made with leftover smoked chicken and roasted green chile.  Turkey could easily be used in place of chicken.


"*" See Kitchen Notes for more information or links to special ingredients.

Course: Main Course, Pasta Dish
Cuisine: American
Yields: 4 servings
Recipe Author: MJ of MJ's Kitchen
Ingredients
  • 8 ounces spaghetti, cooked al dente
  • 2 Tbsp. olive oil
  • ½ medium onion, chopped
  • ½ medium bell pepper, chopped (use any sweet/green pepper)
  • 1 large celery stalk, chopped
  • 6 medium button mushrooms, sliced
  • 6 large garlic cloves, minced
  • 3 Tbsp. flour
  • 2 ¼ cups milk
  • 1 cup grated Monterey Jack cheese
  • 2 cups smoked chicken, torn or cut into small pieces*
  • 1 tsp. dried oregano
  • 1 tsp. black pepper
  • ½ tsp. salt
  • ¼ - ½ cup roasted, chopped green chile*
  • ¼ cup cilantro or fresh parsley, chopped
  • 2 pieces of wheat/multigrain bread, crumbled*
  • Garlic infused oil or chile infused olive oil (optional)
Instructions
  1. Start the water for the pasta. Add 1 tsp. salt. Once water comes to a boil, add the pasta and cook under al dente.

  2. Preheat oven to 350ºF.
  3. Heat the olive oil in a oven proof dish over medium heat. (I use a Dutch oven)
  4. When the oil is hot, add the onion, peppers, and celery. Saute’ for about 4 minutes, then add the mushrooms and garlic.

  5. Reduce the temperature to medium low and cook until the mushrooms start to release their liquid.
  6. Sprinkle the flour over the cooking vegetables, stirring to coat. Slowly add 1 cup of milk, stirring constantly to prevent clumping and to start the sauce. Stir in the remaining 1 ¼ cup milk.
  7. Add the oregano, salt and pepper.

  8. Slowly add the cheese, stirring constantly until the cheese has melted.
  9. Remove from heat. Stir in the roasted chile, chicken and fresh herb (cilantro or parsley).
  10. Add the cooked pasta. Using tongs or a forked pasta spoon, incorporate the pasta into the vegetable and chicken mixture. Once all is fully incorporated, spread the pasta evenly in the dish.  If possible, clean the side of the pot to make cleanup easier.

  11. Top the pasta mixture with the bread crumbs. Drizzle with garlic or chile infused olive oil if desired.

  12. Bake for 30 minutes. Remove from oven and let rest for 5 minutes before serving.
Kitchen Notes

Chicken or turkey – Either one works.   Use whatever cooked poultry you have:  canned, rotisserie, smoked, poached, grilled, or skillet fried.

 

Green Chile – If you don’t have roasted chile, then just sauté a poblano, Anaheim, or other chile pepper with the onion and bell pepper.  The amount you use is dependent on how hot the chile is and how spicy you want the dish.  I would recommend a medium to medium low spice on this dish so don’t overpower the other flavors and so you can add enough of the chile to actually taste it.

 

Bread Crumbs – You know those heels of bread that sometimes go unused and get stale?  They make great bread crumbs.  I usually use one heel and another slice of stale bread.  If your bread isn’t stale enough to crumble, put it in the toaster and toast lightly. Remove and let cool while you prepare the dish.  By the time you get ready to add the bread crumbs, the bread should crumble quite nicely.

 

 

Spicy chicken tetrazzini made with smoked chicken and roasted green chile | mjskitchen.com

 
As you can see this chicken tetrazzini is a hearty and easy meal and a delicious way to use up leftover chicken or turkey.  It also has the versatility to allow you to use different vegetables, cheeses and seasonings.  So have fun creating your own flavors!

Click the link for other pasta dishes you might enjoy.

 

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48 Responses to “Spicy Smoked Chicken Tetrazzini”

  1. Tamara December 14, 2016 at 8:06 am #

    We regularly smoke turkey and chicken, and I love ideas for using it after that initial meal! I love combining a little heat with smoky flavors, so this is perfect! Of course you know how I feel about green chile 😉

    • mj December 15, 2016 at 7:00 pm #

      Thanks so much Tamara! Since Bobby got his pit barrel smoker, we’ve become addicted to smoked meats, especially smoked poultry.

  2. Roz | La Bella Vita Cucina November 28, 2016 at 11:43 am #

    Oh my gosh, MJ, perfect timing! I need this recipe in the worst way. I lost an old (very old) recipe for turkey tettrazini and have been looking for a great replacement recipe. Love the ingredients in this and the chili is a nice flavor booster! Hope you had a wonderful Thanksgiving!
    Roz

    • mj November 29, 2016 at 7:44 pm #

      Thanks so much Roz! I hope you enjoy it and you and your family had a wonderful Thanksgiving.

  3. swathi November 27, 2016 at 5:59 pm #

    Delicious MJ, I can have them any day, thanks for sharing with Hearth and soul blog hop. pinning, tweeting.

    • mj November 28, 2016 at 11:44 am #

      Thanks for all of the share love Swathi! Hope you and your family had a wonderful Thanksgiving!

  4. April J Harris November 27, 2016 at 10:17 am #

    Your Spicy Chicken Tetrazzini sounds fantastic, MJ, and I love how it can be adapted with leftover turkey too! This is such a wonderful comfort food dish. Featuring at this week’s Hearth and Soul – thank you for sharing with us!

    • mj November 28, 2016 at 11:44 am #

      Thank you so much April!!

  5. Liz November 24, 2016 at 7:31 pm #

    Tetrazzini is my go-to dish for Thanksgiving leftovers. But mine doesn’t have cheese or the nice depth of flavor from chiles and spices! Think I’ll be tweaking my recipe this year. Hope you had a terrific holiday, MJ!!!

    • mj November 28, 2016 at 11:37 am #

      Thanks Liz! Hope you have a wonderful Thanksgiving as well!

  6. Ramona W November 23, 2016 at 4:55 am #

    Now that’s how to work some leftovers!! It looks scrumptious! I wish you and your family a blessed and delicious Thanksgiving!!

    • mj November 28, 2016 at 11:37 am #

      Thank you Ramona! Hope you had a Happy Thanksgiving as well!

  7. Peachy @ The Peach Kitchen November 21, 2016 at 11:04 pm #

    This looks like my kind of dish! Yummy!

    • mj November 22, 2016 at 8:01 pm #

      Thanks Peachy!

  8. Helene D'Souza November 21, 2016 at 8:23 am #

    Hi MJ! 🙂
    I just came across the name tetrazzini the other day but then I couldn’t find it anymore and I ended up forgetting about it. Such a great timing MJ. We frequently end up with leftover chicken as it is. Sometimes with tandoori left over chicken. I will try your recipe and once with tandoori chicken, to see if it makes any sense. Thanks fro sharing! (good to be back!)

    • mj November 21, 2016 at 2:15 pm #

      Welcome back Helene! Good to see you! Hope you had a nice time away.

      This with tandoori chicken sounds wonderful! Let me know how it turns out. Thanks!

  9. Easyfoodsmith November 21, 2016 at 1:01 am #

    This turned out to be such a wonderful meal from left overs! Loving it <3

    • mj November 21, 2016 at 2:14 pm #

      Thanks Darlin!

  10. Kelly @ Inspired Edibles November 20, 2016 at 10:18 am #

    I’m making turkey next week for the first time in over a decade – but it doesn’t seem possible to get a bird under 11 or so pounds around here. This recipe will surely come in handy 🙂 it sounds delicious MJ! I hope you have a wonderful Thanksgiving holiday.

    • mj November 21, 2016 at 2:14 pm #

      Yep, small turkeys are hard to come by in the states. You almost have to special order. Hope you have fun revisiting your turkey cooking process. We make at least one every year because we love the leftovers. So many things to do with them.

      Hope you and your family have a wonderful Thanksgiving!!! Is you son coming home for the holiday?

  11. Katerina November 20, 2016 at 3:26 am #

    Smoking a turkey!!! Well this is something I would love to see! Your chicken tetrazzini looks absolutely mouthwatering! Pinned!

    • mj November 21, 2016 at 2:11 pm #

      I take pictures Katerina 🙂 This will be the first time that Bobby smokes one in his pit barrel smoker, so I’m very excited to taste the results He has never failed me yet. 🙂 Thanks for your shares and your comments!

  12. Sissi November 18, 2016 at 11:01 am #

    This is one more magical moment at your blog! I have never ever heard about chicken tetrazzini!!! Not to mention tasting it, but I already love it only looking at your photographs and from the description (of course the chile’s addition must make it exceptional).
    You will be smoking a turkey???? May I come, please?

    • mj November 21, 2016 at 2:10 pm #

      Of course you can join us! There will be plenty!! 🙂 Bobby usually does smoke a turkey on the grill, but this year he is going to try the pit barrel smoker that he got in the spring. Everything that has come out of it thus far has been super good!

      I think tetrazzini is an American dish. I learned it from my mother who always make with with leftover turkey. It’s another one of many comfort foods and the green chile adds some nice flavor to it. Hope you’re doing well and thanks for your lovely comments as always!

  13. Judy @SavoringToday November 18, 2016 at 6:40 am #

    Oh, MJ, I am loving the smoky, kicked up version of this recipe you have here! We are on the hunt for a smoker … something I’ve wanted a long time for this very reason. Smoked chicken just brings an element of wow — great recipe idea!

    • mj November 21, 2016 at 2:07 pm #

      Thanks so much Judy! You should look into the Pit Barrel Cooker. Bobby bought on earlier this year and absolutely loves it. I love the results 🙂

  14. Adina November 18, 2016 at 1:51 am #

    Such a comforting looking dish, I would love a plateful of it! 🙂

    • mj November 21, 2016 at 2:06 pm #

      Thanks Adina!

  15. Raymund November 17, 2016 at 11:34 am #

    Nice recipe! I never knew this pasta dish until now. Will be added in my to do list

    • mj November 21, 2016 at 2:06 pm #

      It’s a classic American dish and is normally best when made with leftover chicken or tetrazzini. Hop you give it a try!

  16. Ala November 16, 2016 at 6:05 pm #

    Oh!! I know what recipe I’m sending my cousins this year 🙂 we always have so much leftover turkey and chicken at Thanksgiving. Thanks for sharing–looks amazing!

    • mj November 21, 2016 at 2:05 pm #

      Thanks for the sharing and the nice comments Ala!

  17. Evelyne CulturEatz November 16, 2016 at 3:05 pm #

    A dangerous post to see an hour before diner 😉 Sounds so delicious with smocked chicken!

    • mj November 21, 2016 at 2:04 pm #

      Thanks Evelyne!

  18. Angie@Angie's Recipes November 16, 2016 at 12:55 am #

    A great use of leftover chicken..this is easy quick and delicious!

    • mj November 21, 2016 at 2:04 pm #

      Thanks Angie!

  19. Bam's Kitchen November 15, 2016 at 7:49 pm #

    A fabulous oldie but goodie recipe that I have forgotten all about. thanks so much for your reminder and for those mouth watering photos. Loving the little kick of chili!

    • mj November 21, 2016 at 2:03 pm #

      It is a oldie but goodie. Good comfort food. Thanks Bobbi!

  20. Debra November 15, 2016 at 7:38 pm #

    I have a favorite aunt’s recipe for this that’s a family classic. But, I can’t wait to try this after Thanksgiving.

    • mj November 21, 2016 at 2:03 pm #

      Thanks Debra! Hope you have a wonderful Thanksgiving!

  21. A_Boleyn November 15, 2016 at 11:36 am #

    It sounds like a very tasty dish to make with leftover chicken or turkey.

    • mj November 15, 2016 at 6:27 pm #

      Thanks A_B!

  22. John/Kitchen Riffs November 15, 2016 at 8:32 am #

    Great looking dish! I haven’t made this for ages, and have been thinking about it — just contemplating Thanksgiving leftovers, you know. 🙂 Love the green chile addition! And I’ll bet this would be terrific with leftover smoked turkey. I’ve been thinking about smoking a turkey this year, but haven’t decided yet. You’ve nudged me in that direction. 🙂

    • mj November 15, 2016 at 6:26 pm #

      One can never go wrong with smoked turkey! Bobby made his first one about 5 years ago and now that’s what we always do. And the leftovers are fabulous! Have a wonderful Thanksgiving and thanks for stopping by!

  23. Deb|EastofEdenCooking November 15, 2016 at 8:25 am #

    Leftover turkey is one (also, pie!) of the best things about Thanksgiving weekend! A wonderful and versatile recipe!

    • mj November 15, 2016 at 6:21 pm #

      Agreed! Can’t wait to have some leftover turkey for this recipe and enchiladas. 🙂 Happy Thanksgiving!

  24. Summer November 15, 2016 at 6:38 am #

    Wonderful recipe ♥

    • mj November 15, 2016 at 6:20 pm #

      Thanks Summer!

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