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Leftover Turkey Pasta Casserole

This creamy and cheesy leftover turkey pasta casserole is a perfect way to use up your Thanksgiving or holiday turkey. It's quick, easy, and incredibly satisfying, making it a great weeknight meal!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound pasta (rotini, shells, etc.)
  • 4 ounces cream cheese, softened
  • 1 can cream of mushroom soup (10.5 ounce)
  • 0.5 cup nonfat milk
  • 0.5 cup chicken broth (or water or turkey stock)
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon garlic powder
  • 1 bag frozen vegetables, thawed (10-12 ounce)
  • 2.5 cups cooked turkey or chicken, shredded or cubed
Crust Topping
  • 1.5 cups Ritz crackers, crushed (about 30 crackers)
  • 4 tablespoons melted butter

Method
 

Preparation Steps
  1. Preheat oven to 350°F.
  2. Cook pasta according to package directions for al dente.
  3. While pasta is cooking, mix cream cheese with cream of mushroom soup. Then, stir in milk, chicken broth, black pepper, and garlic powder.
  4. Drain the cooked pasta and add it to the soup mixture. Stir in the thawed frozen vegetables and the cooked turkey or chicken. Mix everything together until well combined.
  5. Pour the pasta mixture into a 9x13-inch baking dish.
  6. In a large resealable bag, crush the Ritz crackers. Add the melted butter to the bag and shake it to distribute the butter evenly throughout the crumbs. Sprinkle the buttered cracker mixture over the top of the pasta in the baking dish.
  7. Bake in the preheated oven for approximately 15 minutes, or until the casserole is bubbly and heated through.
  8. Serve hot.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days.