Ingredients

The following ingredients have 4 Servings
  • 1 ½ cups (4 ounces) uncooked rotini pasta
  • 1 ½ cups cooked, diced turkey
  • 10 ounces (2 cups) frozen peas, not thawed ((or sub with other vegetables liked parboiled or steamed broccoli))
  • 1 (10.5 ounce) can condensed cream of mushroom soup or cream of celery soup, not diluted
  • 1 (10.5 ounce) can condensed cream of chicken soup, not diluted ((I used Campbell's Healthy Request))
  • ½ cup milk, or more as needed
  • ½ cup Panko breadcrumbs ((or sub with regular breadcrumbs))
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon melted butter

Instruction

  • Preheat oven to 350°F. Grease a 2-quart (about 8-inch square) dish; set aside.
  • Cook pasta in a large pot of salted boiling water until just al dente (about 9 minutes). Drain.
  • Combine cooked pasta with turkey, peas, condensed soups and milk. Add a little bit of extra milk, if necessary, to thin the sauce to the desired consistency. This is also a good time to taste the mixture and add any extra seasonings that you might like (salt and pepper, rosemary, thyme, parsley, chives, garlic powder, etc.).
  • Transfer pasta mixture to prepared dish.