3 cups Uncooked rotini pasta, or pasta of choice
1 Can Condensed cream of chicken soup
½ cup Herb and garlic cream cheese
½ cup Sour cream
½ cup Milk
1 tsp Dried thyme
½ tsp Ground sage
4 cups Cooked turkey, diced
2.50 cups Frozen mixed vegetables (or diced leftover vegetables)
2 cups Panko breadcrumbs
¼ cup Butter or margarine, softened
1 cup Shredded parmesan cheese
1
Collect the ingredients and preheat oven to 350 degrees.
Bring a large pot of water to a boil, add pasta and cook until el dente. Drain and set aside
2
Spray your handi-foil pan with non-stick spray and set aside.
In a large bowl, mix the condensed soup, cream cheese, sour cream, milk and spices.
3
Add the diced turkey and vegetable and stir to combine, then stir in the cooked pasta.
4
Spread mixture evenly in the pan.
5
In a small bowl, mix the breadcrumbs and butter, then stir in the parmesan cheese.
6
Sprinkle evenly over the casserole.
7
Place in the oven and bake for about 30 minutes until heated through and golden brown.
Ingredients
3 cups Uncooked rotini pasta, or pasta of choice
1 Can Condensed cream of chicken soup
½ cup Herb and garlic cream cheese
½ cup Sour cream
½ cup Milk
1 tsp Dried thyme
½ tsp Ground sage
4 cups Cooked turkey, diced
2.50 cups Frozen mixed vegetables (or diced leftover vegetables)
2 cups Panko breadcrumbs
¼ cup Butter or margarine, softened
1 cup Shredded parmesan cheese