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.
Ingredients
- linguine pasta: 1 pack (16 ounce pack)
- butter: 0.5 cup
- fresh mushrooms: 3 cups (sliced)
- onion: 1 cup (minced)
- green bell pepper: 1 cup (minced)
- condensed cream of mushroom soup: 2 cans (10.75 ounce cans)
- chicken broth: 2 cups
- sharp Cheddar cheese: 2 cups (shredded)
- frozen green peas: 1 pack (10 ounce pack)
- cooking sherry: 0.5 cup
- Worcestershire sauce: 1 tsp
- salt: 1 tsp
- ground black pepper: 0.25 tsp
- cooked chicken breast: 4 cups (chopped)
- Parmesan cheese: 1 cup (grated)
- paprika: (to taste)
Metric Conversion
Stages of cooking
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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).
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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.
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Bake in the preheated oven for 25 to 35 minutes, or until heated through.
