Ingredients
Scale
- 3 cups cooked turkey or chicken, diced
- 8 oz (about 2 cups) pasta (such as spaghetti, fettuccine, or penne)
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 cup frozen peas (optional)
- 1 cup sliced mushrooms (optional)
- 1/2 cup chopped onions
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 1/2 cup breadcrumbs (for topping)
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Cook the Pasta:
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Prepare the Sauce:
- In a large skillet, heat olive oil over medium heat. Add the chopped onions and cook until softened, about 3-4 minutes. Add the garlic and cook for another minute.
- Add the mushrooms (if using) and cook until they release their juices and start to brown, about 5 minutes.
- Stir in the cream of mushroom soup, milk, and chicken broth. Cook until the mixture is well combined and heated through.
- Add the Parmesan cheese, dried thyme, dried rosemary, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
- Combine Ingredients:
- Add the diced turkey or chicken, cooked pasta, frozen peas (if using), and any additional salt and pepper to the sauce. Stir until everything is well coated.
- Assemble the Casserole:
- Transfer the mixture to a greased 9×13-inch baking dish.
- Sprinkle shredded mozzarella cheese evenly over the top.
- Mix breadcrumbs with a little olive oil and sprinkle over the cheese for added crunch.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the top is golden brown.
- Serve:
- Allow the casserole to cool for a few minutes before serving. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 450 kcal
- Fat: 20g
- Carbohydrates: 35g
- Protein: 30g