"This is a great way to use
leftover cooked turkey or chicken. It's also an easy one dish casserole
that everyone in the family enjoys. The recipe started life as a Cooking
Light recipe in a recent issue. I made modifications to suit our
taste."
Ingredients
- 1 tablespoon butter
- 1/2 cup finely chopped onion
- 1/3 cup finely chopped celery
- 1/2 teaspoon ground pepper
- 1/2 teaspoon salt
- 3/4 cup frozen peas
- 3/4 cup carrot ( I use the pre-cut matchstick carrots)
- 8 ounces sliced mushrooms (optional)
- 1/2 cup white wine ( or sherry)
- 1/2 cup flour
- 4 cups chicken broth ( or turkey broth)
- 1 cup parmesan cheese ( divided)
- 4 ounces light cream cheese ( low fat)
- 1 (8 ounce) packages thin spaghetti ( cooked)
- 2 cups turkey meat, cooked and shredded ( or chicken)
- 1/2 cup breadcrumbs ( I use panko)
Directions
- Preheat oven to 350.
- Melt butter in saute pan.
- Add onion, celery, pepper, salt, carrots, and mushrooms (optional).
- Saute until vegetables are tender.
- Add flour and stir until vegetables are coated.
- Add wine, and stir quickly until flour is absorbed.
- Gradually add broth, stirring constantly.
- Bring to a boil, reduce heat and simmer 5 minutes, stirring frequently.
- Remove from heat.
- Add 1/2 cup Parmesan cheese and the Neufchatel cheese, stirring until cheese melts.
- Add the peas, turkey and pasta.
- Stir until blended.
- Coat a casserole with non-stick spray and transfer mixture to the casserole.
- Combine breadcrumbs (or panko) with 1/2 cup Parmesan cheese.
- Sprinkle mixture evenly over the top of the casserole.
- Bake at 350 for 30 minutes until lightly browned.
- Let rest for 15 minutes before serving.
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