Easy Leftover Turkey Pasta Bake ( or Chicken!)
Creamy leftover turkey pasta bake is the perfect casserole to make with your leftover Thanksgiving turkey or chicken! Twirling a fork in a garlicky cream sauce with peas is just the kind of meal you want to have after Black Friday shopping!
Servings: 6 servings
Ingredients
- 12 ounces cooked egg noodles or pappardelle see notes
- 2 tablespoons butter
- 1 pound baby Bella mushrooms thinly sliced
- 1 ½ jar 22 ounces total prepared alfredo sauce
- 1 ½ cups turkey or chicken stock
- ½ cup ricotta cheese
- 2 teaspoons EACH: garlic powder AND dried basil
- ⅛ - ½ teaspoon red pepper flakes
- 1 cup defrosted peas
- 2 cups shredded or diced turkey or chicken
- 1 ½ cup shredded or diced white cheddar cheese
Instructions
- PREP: Position a rack in the center of the oven and preheat the oven to 375ºF. Spray a nonstick 13x9 baking dish with cooking spray; set aside.
- SAUTE: Heat the butter in a large saucepan and saute the mushrooms over medium-high heat until they brown; about 7-9 minutes. Then, stir in the alfredo sauce, chicken stock, and ricotta cheese. Season with garlic powder, basil, and red pepper flakes. When the sauce is smooth and heated through, stir in the peas and turkey (or chicken.) Then, fold in the prepared egg noodles and stir to combine.
- BAKE: Add the prepared turkey pasta mixture to the baking dish and sprinkle with cheese. Bake the turkey pasta bake for 15-18 minutes or until the cheese is bubbly and golden brown on top. You could also give it a minute under the broiler at the end to help it along. Sprinkle with freshly chopped parsley on top if desired and serve!
