Cheesy Turkey Pasta Casserole

    Cheesy Turkey Pasta Casserole


    276 people made this

    A great use for leftover turkey or chicken after Christmas, combined with linguine, mushrooms, capsicum and plenty of cheese then baked into a casserole.

    Serves: 12 

    • 450g linguine pasta
    • 125g butter
    • 3 cups sliced fresh mushrooms
    • 1 cup minced onion
    • 1 cup minced green capsicum
    • 1 (420g) tin condensed cream of mushroom soup
    • 2 cups chicken stock
    • 420ml water (use the soup tin)
    • 2 cups grated sharp Cheddar cheese
    • 280g frozen green peas
    • 1/2 cup cooking sherry
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 4 cups cooked chicken (or turkey) breast, diced
    • 1 cup grated Parmesan cheese
    • paprika to taste

    Preparation:25min  ›  Cook:35min  ›  Ready in:1hour 

    1. Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
    2. Preheat oven to 190 degrees C.
    3. Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and capsicum and saute until tender. Stir in cream of mushroom soup, chicken stock and water and 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 20x30cm baking dish. Sprinkle with Parmesan cheese and paprika.
    4. Bake in the preheated oven for 25 to 35 minutes, or until heated through.

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