Leftover Turkey Tetrazzini

🧂 Ingredients

• 12 oz farfalle pasta

  (bowtie pasta - cooked 2 minutes under package cooking instructions)
• 2 strips bacon

  (cooked, chopped)
• 3 tablespoon butter

  (divided - 1 tablespoon for sauce, reserve 2 tablespoon for bread crumb topping)
• 8 oz white mushrooms

  (washed and sliced)
• 1 cube bullion

  (I use Knorr brand cubes, or use 1 tablespoon Better Than Bullion)
• 1 10.5 oz can cream of chicken condensed soup
• 2 c chicken broth
• 2 c heavy cream
• 4 c turkey

  (chopped)
• 1 c mozzarella

  (shredded)
• ¼ c parsley

  (fresh, chopped)
• salt & pepper

  (to taste)
• ½ c Italian breadcrumbs
• 2 tablespoon Parmesan cheese

  (grated or shredded)
• ½ tablespoon Italian seasoning

Instructions

• 1 Preheat oven to 350 degrees F (175 degrees C). Lightly butter or spray a
  casserole dish or 9 x 13 baking pan with non-stick cooking spray.
• 2 In a large skillet or frying pan, melt butter over medium high heat. Add sliced
  mushrooms and bullion cube, then saute for 2-3 minutes.
• 3 Add chicken broth, cream of chicken soup, and heavy cream. Stir until well
  combined.
• 4 Add chopped turkey and parsley, then season with salt and pepper (to taste).
  Stir in mozzarella cheese and chopped bacon, then transfer to prepared baking
  dish.
• 5 Ina small microwave safe bowl, melt 2 tablespoon butter in microwave on high
  heat for 30 second increments until melted.
• 6 Add Italian breadcrumbs, Italian seasoning and Parmesan cheese. Stir to combine
  then sprinkle the prepared pasta dish with seasoned breadcrumb topping.
• 7 Bake at 350 degrees F (175 degrees C) for 25 minutes or until the top of the
  pasta dish is golden brown and the sauce is bubbling around the sides.

Nutrition Info