Creamy Leftover Turkey Casserole

This Creamy Leftover Turkey Casserole is easy, super delicious and a great way to use chicken or turkey leftovers. Creamy alfredo sauce, bacon, turkey or chicken, pasta and broccoli baked until golden...your family will go nuts for this recipe!

PREP TIME: 15 minutes

COOK TIME: 15 minutes

TOTAL TIME: 30 minutes

SERVINGS: 5-6 servings

INGREDIENTS:

FOR THE PASTA/VEGETABLES:

10 1/2 ounces dried Bowtie/Farfalle Pasta

1 small head Broccoli, cut into florets

1 1/2 teaspoon Salt

1 tablespoon Olive Oil

FOR THE SAUCE/CASSEROLE:

1 tablespoon Butter

1 Onion, diced

1 teaspoon Salt

1 teaspoon Garlic Powder

1/2 teaspoon Ground Black Pepper

1/2 cup chopped Bacon (or leftover Ham)

1 1/4 cup Heavy Cream

Heaping 1/2 cup grated Parmesan Cheese or Gruyere Cheese

1 tablespoon Parsley, chopped

5 ounces Garlic and Herb Cream Cheese

1 pound Cooked Turkey or Rotisserie Chicken, chopped

1/2 cup Cheddar Cheese, grated

4 tablespoons Breadcrumbs

DIRECTIONS:

1. Preheat the oven to 400 degrees Fahrenheit. Bring a large pot of salted water and olive oil to a boil and cook the pasta for about 13 minutes, adding the broccoli florets in the last 3 minutes. You want the pasta and broccoli to be fairly al dente. Drain and set aside (if you time it right it should be ready when the sauce is ready).

2. Meanwhile, heat the butter in a large deep sided skillet (I use cast iron so it can go into the oven) and pan fry the onion and bacon for 5-7 minutes until slightly softened. Add the salt, pepper and garlic powder.

3. Stir in the heavy cream, grated parmesan and parsley. Simmer over low heat, stirring, until the sauce has thickened.

4. Add the cream cheese and stir until it melts into the sauce.

5. Now stir in the leftover turkey or chicken, pasta and broccoli until they are coated in the rich creamy sauce.

6. Transfer to a casserole dish, or if you're using an ovenproof skillet you can leave it in the pan. Top with breadcrumbs and the cheddar cheese (or cheese of your choice). Bake for 15-20 minutes or until golden. Cool slightly before serving.