Turkey and Mushroom Casserole

4.67 stars average

Turkey and Mushroom Casserole

Perfect for leftover turkey or rotisserie chicken, this creamy, cheesy and slightly tangy turkey and mushroom casserole is sure to be a crowd-pleaser.

Course Main Dish

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 660kcal

Author Liz Della Croce

Ingredients

3 cups cooked turkey (or chicken) diced, such as rotisserie
1 pound short cut pasta such as shells or penne cooked according to package instructions
1 tablespoon butter
1 cup diced onion
2 teaspoons salt divided
1 cup sliced mushrooms
2 tablespoons flour
2 cups chicken broth low sodium
16 ounces whole milk plain yogurt
2 cups shredded mozzarella cheese divided
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
½ teaspoon pepper

Instructions

Pre-heat oven to 350 degrees and spray a 9 x 13 baking pan with cooking spray.
Cook pasta according to package directions and set aside.
1 pound short cut pasta such as shells or penne
Heat butter in a large skillet over medium heat until melted. Stir in onion and 1 teaspoon of the salt. Cook until softened, 3-4 minutes before adding mushrooms. Continue cooking until mushrooms are soft, 3-4 additional minutes.
1 tablespoon butter, 1 cup diced onion, 2 teaspoons salt, 1 cup sliced mushrooms
Sprinkle flour into the pan and stir for 30-60 seconds or until flour is absorbed into the pan. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until sauce thickens, 7-9 minutes.
2 tablespoons flour, 2 cups chicken broth
In a large bowl, toss together cooked pasta with diced turkey, plain yogurt, remaining 1 teaspoon salt, half of the cheese (1 cup), lemon juice, Worcestershire sauce and pepper. Add in reduced mushroom sauce to the bowl and stir again.
3 cups cooked turkey (or chicken), 16 ounces whole milk plain yogurt, 2 cups shredded mozzarella cheese, 2 tablespoons lemon juice, 1 tablespoon Worcestershire sauce, 1/2 teaspoon pepper
Pour pasta mixture into the prepared baking dish and spread in an even layer. Sprinkle remaining cheese on top and bake until golden brown and bubbly, about 45-50 minutes. Let rest 5-10 minutes before serving to let the casserole settle.

Notes

This recipe is ideal for leftover Thanksgiving turkey or any day of the year using shredded rotisserie chicken. It also freezes well and is great to bring to a friend after having a baby or just to have on hand for when life gets busy.

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