Rating: 4.5 stars 4.3
379 Ratings
  • 5 star values: 213
  • 4 star values: 122
  • 3 star values: 25
  • 2 star values: 13
  • 1 star values: 6

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.

Advertisement

Ingredients

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

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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; protein 28.8g; carbohydrates 39g; fat 24.7g; cholesterol 85.3mg; sodium 943.9mg. Full Nutrition
Advertisement