Turkey or
Chicken Casserole
from
RandomThoughts
1 lb noodles (I usually use bowtie pasta but egg noodles are good too).
2/3 lb. cooked turkey or chicken, cubed
1 cup mayonnaise
1 can cream of chicken soup
1 can cream of celery soup
1 cup milk
8 oz. Monterey Jack cheese, grated.
Preheat oven to 425F.
In pot of boiling water, cook pasta to al dente, drain and set aside.
In saucepan, heat soup and milk until warm. Add 3/4 cup of cheese, stir until
the cheese is mixed in but not totally melted. Add mayonnaise and turkey or
chicken, mix well. Stir in noodles.
Place in greased 3 quart ovenproof casserole dish, sprinkle remaining cheese
over top. Bake for 20 min.
Sometimes I add 8 oz.
frozen peas, adding them to the pasta for the last two minutes of boiling, or
fresh steamed broccoli pieces, stirring them with the pasta into the soup
mixture before baking.
Serves 6
