3 stars for taste but 5 for the recipe. I only cooked it for 30 min. and added some bread crumbs and table spices to the cheese on top, plus some frozen peas for veggies and color. But, my family did not enjoy it. I threw out a lot from my kids plates and the rest of the pan is sitting in the fridge two days later. I don't think I will make this again, it just did not meet my family's tastes but the recipe came out perfect. Sorry!

I needed a good idea to use my left over turkey. I thought it was good! Because I had it on hand, I used the turkey drippings instead of the chicken broth, and I also put garlic in with the butter. I crumbled buttered bread crumbs on top and my guests were very happy! Thank you!

This is a great recipe for using up leftover turkey! My husband really enjoyed it. I basically followed Rebecca Jo's review suggestions and then split the tetrazzini into two 8x8x2 pans and put one dish in the freezer.

Awesome! I had baked a turkey breast and then put in crock pot the next day in broth & butter so the turkey was already tender and flavored. My family loved this.

This was good and very easy. If you are looking for a really really good chicken tetrazzini to serve to company, do yourselves a favor and try Giada De Laurentis's chicken tetrazzini on the food network website. It's by far the best I have ever made. A bit more time consuming but well worth it.

I've looked at a lot of the Turkey Tetrazzini recipes, and this is great. I had left over turkey, so I made my on stock for it.[ Next time will probably just used canned.] Used two cups stock and a pint of whipping cream. Also added the onions,garlic a little parsley and mushrooms. I will diffently be making this again. But maybe not with the whipping cream. It really dosen't need it.

This was really good! My family enjoyed it.. For the chicken broth I had made homemade chicken soup the day before and used that broth that was seasoned with carrots, celery, parsley and pepper. I also added xtra parmesan to the sauce. When I tasted it... I thought it to be bland, so I added mushrooms, a small jar of pimento's, Tones Italian seasoning a little sage(I love herbs)and more black pepper. I broke my spaghetti into 3 sections and cooked up about 3/4 lb. As I gradually mixed them together it was too much pasta, so I ended up using maybe half of that, so 1lb is too much unless you like it dry. Try only half a pound, the spaghetti really absorbs the sauce. I topped it off with seasoned bread crumbs with parmesan cheese and dotted the top with a little butter. After doing these few adjustments it was a 5 * recipe! Best thing to do is follow the recipe and taste the sauce as is to see if you like it, then start adding things to your liking. Thanks for the recipe!

Fantastic! Reminds me of Chicken Tetrazzini my mom used to make. I usually make it with a roast chicken from the grocery store. I always sautee some muchrooms and onions to add to the mix.

Good basic recipe, followed it except I used half Romano and half Parmesan and I seriously doubt I used as much as the recipe called for, the baking time is too long, or it needs more moisture before baking, next time I will have at least another cup of cheese sauce, but there will be a next time. I served this with fresh whole cranberry sauce and a salad. Both of my kids liked this as well

This was great for using up left over turkey. I went with some previous suggestions, such as using minced onion and garlic in a little olive oil before making the sauce. Easy and my family enjoyed it. Will make again next time I have leftover turkey. Thanks.

Fantastic! Followed the recipe exactly except used fettucini instead of spaghetti and added paprika to the top before putting in oven. Rich, delicious, and easy to make. My girlfriend exclaimed, "Fantastic," after she took her first bite, which sums up this recipe and was a great compliment! Thank you!

This recipe was fabulous! We have about 20 people over for Thanksgiving every year and end up throwing away a lot of turkey, but not last time! What a great way to use up dark meat. Truly delicious. Save the white meat for your sandwiches, and the dark meat for your Tetrazzini! This is now an after Thanksgiving tradition at our house.

I double all recipes to feed hubby and five boys and still didn't have any left over. They really liked it and it's a great way to use up left over turkey. Will be making this again.

It was good. I used provolone instead and did not use the full cup of parsley. It only took 22 minutes though. A recipe to be made again

Made a few changes - I made a Turkey for Easter and instead of the 3 cups of chicken broth, I used 2 cups of the turkey drippings from the pan and 1 cup of chicken broth. Also, I didn't bake it for 1 hour - I don't think it needs this long because everything is already cooked - so I just cooked it about 30 minutes until everything was hot and bubbly. I added an onion and 3 cloves garlic which I sauteed in the butter. Absolutely delicious and a great use for leftover turkey, but I think the recipe as written would be slightly bland.

This was great! I made this after Thanksgiving and am just now getting around to reviewing it, but I recall this being creamy, decadent, and a great way to use up leftovers! Just what you want after Thanksgiving!