Turkey Casserole Recipe
An amazing savory dish with chicken and vegetables and mixed with smashed ritz crackers!
Servings: 8 servings
Cost: 6
Ingredients
- 1- pound pasta rotini, shells, etc
- 4 ounces (113g) cream cheese, softened
- 1 10.5 ounce can cream of mushroom soup
- ½ cup (118ml) nonfat milk
- ½ cup (118ml) chicken broth (or water or turkey stock)
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 10-12 ounce bag frozen vegetables, thawed
- 2 ½ cups (345g) cooked turkey or chicken (shredded or cubed)
- 1 ½ cups about 30 ritz crackers, crushed
- 4 tablespoons (57g) melted butter
Instructions
- Preheat oven to 350°F.
- Cook pasta according to package directions for al dente.
- While pasta is cooking, mix cream cheese with soup, then mix in milk, broth and spices.
- Drain pasta and add to soup mixture along with vegetables and turkey. Stir to combine.
- Pour mixture into a 9x13-inch baking dish.
- Crush crackers in a large gallon size bag and add melted butter, mixing by squeezing the bag to incorporate butter throughout. Sprinkle cracker mixture over the top of the pasta in pan.
- Bake until bubbly and heated through, approximately 15 minutes. Serve hot.
- Store leftovers in an airtight container for up to 3 days.
Video
Notes
Notes:
- You can use rotisserie chicken, leftover turkey, or chicken. Just be sure to shred or dice it bite size.
- Other cream soups may be substituted (i.e. cream of chicken or potato, etc)
Nutrition
Serving: 1serving | Calories: 536kcal | Carbohydrates: 51g | Protein: 24g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 280mg | Potassium: 343mg | Fiber: 2g | Sugar: 4g | Vitamin A: 596IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg
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