Ready in 45 minutes
This casserole is a great way to use leftover
turkey or chicken. Delicious and freezes well too. Prep Time:
approx. 25 Minutes. Cook Time: approx. 35 Minutes. Ready in:
approx. 1 Hour .
1 Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente;
drain and set aside.
2 Preheat oven to 375 degrees F (190 degrees C).
3 Meanwhile, melt butter in a large saucepan over medium
heat. Add mushrooms, onion and bell pepper and saute until
tender. Stir in cream of mushroom soup, chicken broth and
water and cook, stirring, until heated through. Stir in
pasta, Cheddar cheese, peas, sherry, Worcestershire sauce,
salt, pepper and chicken. Mix well and transfer mixture to a
lightly greased 11x14 inch baking dish. Sprinkle with Parmesan
cheese and paprika.
4 Bake in the preheated oven for 25 to 35 minutes, or
until heated through.