- Linguine pasta – 1 package (16 ounce)
- Butter – ½
- Fresh mushrooms – 3 cups, sliced
- Onion – 1 cup, minced
- Green bell pepper – 1 cup, diced
- Condensed Cream of Mushroom Soup – 2 (10.75 ounce) cans
- Chicken broth – 2 cups
- Cheddar cheese – 2 cups, shredded
- Frozen green peas – 1 (10 ounce) pack
- Cooking sherry – ½ cup
- Worcestershire sauce – 1 tsp
- Salt – 1 tsp
- Black pepper – ¼ tsp, ground
- Cooked turkey breast – 4 cups, chopped
- Parmesan – 1 cup, grated
- Paprika – to taste
- Pour water into a large pot, season it with salt and bring it to a boil. Put the linguine pasta into the pot and cook for about 8-10 mins or until al dente. Drain the pasta and set it aside.
- Preheat the oven to 375°F/190°C/Gas Mark 5.
- Put the butter into a big saucepan and melt it over medium heat. Add the next three ingredients (from mushrooms to bell pepper) and sauté the mixture until tender.
- Add the condensed cream of mushroom soup and chicken broth and stir the mixture. Cook it until well heated.
- Stir in the pasta and the next seven ingredients (from Cheddar cheese to turkey breast). Mix until all the ingredients combine and put the mixture to a baking pan that is lightly greased.
- Top the dish with the grated parmesan cheese and paprika and bake it for 25 to 35 mins or until well heated.
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