Leftover Turkey Pasta

Leftover Turkey Pasta

3 cups cooked turkey (or any other leftover meat)

2 tbls EVOO or canola oil

1 cup onion, chopped

3 cloves garlic, minced

1 14oz can chicken broth

1 10oz can cream of chicken soup

1 10oz can cram of mushroom soup

1 10oz can diced tomatoes with green chilies, drained

1/2 cup sour cream

1 tsp salt 1 tsp pepper

2 cups Monterrey jack cheese

1 16 oz box angel hair pasta, cooked according to directions

1 cup panko (Japanese bread crumbs)

2 tbls butter, melted

Optional add ins:

1 jar black olives

1 cup canned artichokes, chopped & drained

1 diced & seeded jalapeno

1 cup fresh mushrooms, sliced

Well, Thanksgiving is over & we've already had a days worth of leftovers.  So, now what can we do with all this turkey!  Well, my husband, who is no fan of casseroles, absolutely adored this pasta bake!  It's nice & zesty, a very welcomed switch up from the previous days menu.

First, preheat oven to 350 degrees and prepare a 13X9 baking dish.  In a skillet, heat the EVOO & saute the onions & garlic until golden, approximately 4-5 minutes. Transfer to a large mixing bowl.  Next, combine with broth, soups, tomatoes, sour cream, S & P.  Also, add in any of the additional options that your family enjoys. Stir well.

Then, add the cheese, turkey & pasta.  Toss gently.  Pour into your prepared baking dish.

In another small bowl, combine melted butter & panko bread crumbs.  (You can find the panko in your Asian section, however you could substitute any other bread crumbs.)  Sprinkle crumb mixture over top of pasta & bake for 45 minutes or until nice & bubbly.  I also like to let my casseroles sit after baking for a good 5-10 minutes.  This will allow for a nice cut piece that stays together on the plate.

That's it... so easy & so very yummy!  You can double this one easy & serve a huge gathering.  You could also substitute the turkey for chicken or anything else.  It's a real crowd pleaser!