Cooked chicken or turkey breast, pasta, veggies, sherry and broth with creamy and cheesy elements, all baked into a classic. This casserole is a great way to use leftover turkey or chicken. Delicious and freezes well too.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.

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  • Preheat oven to 375 degrees F (190 degrees C).

  • Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11x14 inch baking dish. Sprinkle with Parmesan cheese and paprika.

  • Bake in the preheated oven for 25 to 35 minutes, or until heated through.

Nutrition Facts

493 calories; 24.7 g total fat; 85 mg cholesterol; 944 mg sodium. 39 g carbohydrates; 28.8 g protein; Full Nutrition

Reviews (285)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/15/2003
O.K. here is my take! Left out the peppers because neither my husband or I like them and substituted celery instead. Did cut the recipe in half and still had left-overs! Substituted white wine for the sherry and did not use any water at all. I also used egg noodles and added some linguine to make up my shortfall. The end result was "spectacular" and my husband said it was a super recipe and please please make again! Read More
(178)

Most helpful critical review

Rating: 3 stars
11/28/2007
Thanks to earlier reviews I used one cup of cut scallions (rather than a yellow or white onion) and a red pepper (rather than a green one). I also used one can cream of mushroom soup and one can cream of celery soup. I used 2 tblsp. olive oil and 1 tbsp. butter to sautee the mushrooms onion and pepper in and it was plenty (you don't need all that butter). The dish was coming along just great until I added the chicken broth. It diluted the flavors to the point where I had to add more soup! Definitely avoid adding liquid to this dish. The soups will carry it just fine. I also used low fat cheddar cheese and about 1/4 c. dry sherry. Next time I make this I'll probably make my own "soups" to bring the calorie fat and sodium counts down. The celery adds a nice flavor though so if you stay with the recipe as it is (sans liquid) I recommend replacing one can of the mushroom soup with a can of celery soup. The scallions and red pepper also add a unique touch that I prefer over onions and green pepper. This recipe points you in a good direction but it needs refining to make it "zing". Read More
(28)
359 Ratings
  • 5 star values: 202
  • 4 star values: 113
  • 3 star values: 25
  • 2 star values: 13
  • 1 star values: 6
Rating: 5 stars
11/15/2003
O.K. here is my take! Left out the peppers because neither my husband or I like them and substituted celery instead. Did cut the recipe in half and still had left-overs! Substituted white wine for the sherry and did not use any water at all. I also used egg noodles and added some linguine to make up my shortfall. The end result was "spectacular" and my husband said it was a super recipe and please please make again! Read More
(178)
Rating: 5 stars
11/15/2003
O.K. here is my take! Left out the peppers because neither my husband or I like them and substituted celery instead. Did cut the recipe in half and still had left-overs! Substituted white wine for the sherry and did not use any water at all. I also used egg noodles and added some linguine to make up my shortfall. The end result was "spectacular" and my husband said it was a super recipe and please please make again! Read More
(178)
Rating: 4 stars
08/03/2003
I didn't read the reviews before making this recipe first. I didn't pay attention to how much it made. We have tons of leftovers! I ended up using wide egg noodles as I had them on hand. I didn't add the additional 2 cups of water because the chicken broth was already watery enough. It makes me wonder if the gal who posted this recipe intended to put chicken broth granuals or something for all the water that it calls for. Anyway I omitted it on my own. I suggest using less sherry. I used Marsala wine and it gave was too much flavor. I can imagine the same would happen with cooking sherry. And we omitted the peppers as my husband hates them. Overall we'll have it again. But will cut the recipe in 1/2 use little or no wine/sherry no additional water after the broth and will leave out the peppers. Read More
(116)
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Rating: 4 stars
08/12/2003
I am glad I read the reviews on this first and realized that the recipe was for 12 people. I shortened it to 6 and it was wonderful. Everyone had seconds!! The only thing I did different is cut the water down to 8oz. The first time I made it it was a little watery. I would definately recommend this recipe!!! Read More
(73)
Rating: 4 stars
07/31/2003
This was great! Here are the changes I made: Cream of Celery soup (instead of mushroom); left out all water as others suggested; boiled noodles in turkey broth (boiled turkey bones from Thanksgiving and froze broth) and used this broth in recipe; instead of plain salt and pepper added Creole seasoning (seasoned salt); left out sherry; added bread crumbs to top. This had a real depth of flavor probably because the noodles were boiled in broth. Will definitely keep (the modified version of) this recipe in my "favorites" cookbook. Read More
(57)
Rating: 4 stars
07/31/2003
This was really good. I liked it and so did my husband. Although instead of chopping up veggies I made it easier by using pre-sliced mushrooms and frozen veggies instead of the green pepper. I also mixed dry bread crumbs and butter and put it on top before I put it into the oven. This really made it good! Try it! Read More
(40)
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Rating: 5 stars
05/19/2006
This is sooo good. I made slight modifications due to the ingredients I had at home. I did not use mushrooms or peas. I used Vidalia sweet onion instead of green onions. I used a red bell pepper instead of green. That added nice color to the finished product. We had muscadine red wine so I used that instead of the sherry. Also before I found the worstershire sauce I added a splash of soy sauce. Once I found the worstershire sauce I added about a tablespoon of that. Oh one more change. Instead of adding water I used a whole can of chicken broth. Superb! I hope you enjoy it as much as we did. Read More
(37)
Rating: 3 stars
11/28/2007
Thanks to earlier reviews I used one cup of cut scallions (rather than a yellow or white onion) and a red pepper (rather than a green one). I also used one can cream of mushroom soup and one can cream of celery soup. I used 2 tblsp. olive oil and 1 tbsp. butter to sautee the mushrooms onion and pepper in and it was plenty (you don't need all that butter). The dish was coming along just great until I added the chicken broth. It diluted the flavors to the point where I had to add more soup! Definitely avoid adding liquid to this dish. The soups will carry it just fine. I also used low fat cheddar cheese and about 1/4 c. dry sherry. Next time I make this I'll probably make my own "soups" to bring the calorie fat and sodium counts down. The celery adds a nice flavor though so if you stay with the recipe as it is (sans liquid) I recommend replacing one can of the mushroom soup with a can of celery soup. The scallions and red pepper also add a unique touch that I prefer over onions and green pepper. This recipe points you in a good direction but it needs refining to make it "zing". Read More
(28)
Rating: 5 stars
03/22/2011
We have removed the water which was incorrectly added to the ingredient list. Read More
(27)
Rating: 4 stars
07/30/2003
Excellent recipe. Creamy and cheesy without being heavy thanks to the broth and creamed soup combo. Adding the peas and green peppers make it a great one dish dinner. I added a few tablespoons of the sherry that was the only adjustment. It gets rave reviews from my place. Keeps well in the refrigerator and we didn't mind eating it later on in the week at all! Read More
(17)