Through the Holidays there is so many parties and so many turkey leftovers and you can only eat so many turkey sandwiches before you want something new! This is a yummy solution to that problem and it’s so easy to make! I love when you can make your leftovers taste like a whole new creation.
1 pound penne ziti rigate ( feel free to use your favorite noodles)
4 Tablespoons butter
3 cloves garlic, minced
1 cup onion, chopped
1 pound mushrooms, sliced
1 teaspoon salt
1/3 cup flour
4 cups chicken broth
1 8 ounce cream cheese
3 cups cooked turkey, diced
1 cup black olives, chopped
1 1/2 cups frozen green peas
1 cup mozzarella cheese, grated
1 cup parmesan cheese, grated
5 slices bacon, fried and crumbled
1 cup Panko bread crumbs
- Preheat oven to 350 degrees.
- Cook the pasta until its al dente to package instructions. Drain, rinse and set aside.
- In a large pan, melt butter over a medium heat. Add garlic, onion and sauté for a couple minutes. Add mushrooms and salt, then sauté for a couple minutes longer.
- Mix flour with a cup of broth until the mixture is smooth. Pour mixture into the pan and stir. Add the rest of the broth and stir until smooth. Cook for a few minutes until the roux thickens.
- Reduce the heat to a lower heat. Cut the cream cheese into pieces and add it to the pot. Stir it to melt (it will melt).
- Add the turkey, olives, peas, bacon, and the cheeses. Stir to combine, adding salt and pepper as needed.
- Add the pasta and stir it to combine. Drizzle in more broth as needed; you want the mixture to have a little extra moisture, it will cook off in the oven. If it’s soupy, that will be fine. You can add up to 2 more cups of liquid if you decide.
- Pour the mixture into a large baking dish and sprinkle with Panko crumbs. Bake for 20 minutes, or until the casserole in bubbly and your crumbs are golden brown.