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Cheesy Turkey Pasta Casserole
A great use for leftover turkey or chicken after Christmas, combined with linguine, mushrooms, capsicum and plenty of cheese then baked into a casserole.
Ingredients
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
Directions
Preparation:25min ›
Cook:35min ›
Ready in:1hour
- 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.
- Preheat oven to 190 degrees C.
- 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.
- Bake in the preheated oven for 25 to 35 minutes, or until heated through.
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Reviews and Ratings
Global Ratings:
(355)
Reviews in English (282)
O.K. here is my take! Left out the peppers because neither my husband or I like them and substituted celery instead. Did cut the recipe in half and still had left-overs! Substituted white wine for the sherry and did not use any water at all. I also used egg noodles and added some linguine to make up my shortfall. The end result was "spectacular" and my husband said it was a super recipe and please, please, make again! - 18 Apr 2003 (Review from Allrecipes USA and Canada)
I didn't read the reviews before making this recipe first. I didn't pay attention to how much it made. We have tons of leftovers! I ended up using wide egg noodles as I had them on hand. I didn't add the additional 2 cups of water because the chicken broth was already watery enough. It makes me wonder if the gal who posted this recipe intended to put chicken broth granuals or something for all the water that it calls for. Anyway, I omitted it on my own. I suggest using less sherry. I used Marsala wine and it gave was too much flavor. I can imagine the same would happen with cooking sherry. And we omitted the peppers as my husband hates them. Overall, we'll have it again. But will cut the recipe in 1/2, use little or no wine/sherry, no additional water after the broth, and will leave out the peppers. - 19 Mar 2003 (Review from Allrecipes USA and Canada)
I am glad I read the reviews on this first and realized that the recipe was for 12 people. I shortened it to 6 and it was wonderful. Everyone had seconds!! The only thing I did different is cut the water down to 8oz . The first time I made it, it was a little watery. I would definately recommend this recipe!!! - 19 Mar 2003 (Review from Allrecipes USA and Canada)