Description
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
- 1 (16 ounce) package linguine pasta
- ½ cup butter
- 3 cups sliced fresh mushrooms
- 1 cup minced onion
- 1 cup minced green bell pepper
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 2 cups chicken broth
- 2 cups shredded sharp Cheddar cheese
- 1 (10 ounce) package frozen green peas
- ½ cup cooking sherry
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 4 cups chopped cooked chicken breast
- 1 cup grated Parmesan cheese
- paprika to taste
Instructions
- 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.
- 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 11×14 inch baking dish. Sprinkle with Parmesan cheese and paprika.
- Bake in the preheated oven for 25 to 35 minutes
- or until heated through.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 12