A creamy, dreamy casserole that uses left over ham, turkey, or chicken from your holiday dinner. It's a great way to of turning one main course into a completely different dish.Serving Size: 1 cup
Course Main Dish
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Servings 6to 8 people
2cupsuncooked pastaany shape
1 1/2cupschopped celery
1/2cupchopped green bell pepper
210 and 3/4 ouncecans condensed cream of chicken soup
2cupsShredded Cheddar Cheese
2cupscooked and shredded turkey or chicken
4ounceschopped pimentos, drained
1/2cupItalian Seasoned Panko Crumbs
Preheat oven to 350 degrees. Cook and drain noodles, following package directions.
In a medium saucepan, melt butter over medium-low heat.
Add celery, green pepper, and onion. Cook until tender.
Blend in soup, milk, and shredded cheese. Cook, stirring until cheese is melted.
Combine cheese mixture with noodles, pimiento, turkey, salt, and nutmeg.
Transfer all of the above to a buttered 3-quart casserole.
Sprinkle Panko crumbs over the top.
Bake for 30 minutes or until hot and bubbly.
Time Saving Tips:*Chop the onion, bell pepper, and celery up to 2 days ahead of time. Store in the fridge in a labeled air tight container.*Boil and drain the noodles up to 2 days ahead of time. Store in the fridge in a labeled air tight container.