This Creamy Leftover Turkey Casserole is easy, super delicious and a great way to use chicken or turkey leftovers. Creamy Alfredo sauce, bacon, turkey, pasta and broccoli baked till golden… your family will go nuts for this recipe!
100g(heaped ½ cup) Grated Parmesan or Gruyere cheese
1tbspchopped parsley
150g(5.2 oz) garlic and herb cream cheese
450g(1 pound) sliced cooked turkey or rotisserie chicken
45g(½ cup) grated cheddar cheese
4tbspfresh breadcrumbs
Instructions
Preheat the oven to 200C (400F). Bring a large pot of salted water to the boil and cook the pasta, adding the broccoli florets before the pasta is done. 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).
Meanwhile heat the butter in a large pan and pan fry the onion and bacon for 5-7 minutes until slightly softened. Add the salt, pepper and garlic powder.
Stir in the cream, grated parmesan and parsley. Simmer over low heat, stirring, until the sauce has thickened.
Add the cream cheese (I used Boursin) and stir until it melts into the sauce.
Now stir in the leftover turkey, pasta and broccoli until they are coated in the rich creamy sauce.
Transfer to a casserole dish. Top with breadcrumbs and plenty of cheddar cheese (or cheese of your choosing). Bake for 15-20 minutes or until golden. Cool slightly before serving.