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Comfort food is in!! It is Fall again and we have leftovers from chicken and turkey to be created in a whole new light!! That was the thought behind this gorgeous Chicken {Turkey} Cheesy Alfredo Casserole. I love a big comforting baked pasta, there is something about pasta that is innately satisfying and enriching!

This dish is something that takes a bit to put together but uses up leftovers and then gives you a break while it bakes away in the oven. It can be served all winter long and still be enjoyed come spring. It is a decadent baked pasta that your family will love and one that you will love making using up leftover chicken or turkey.

This sliced up gorgeously and was creamy, cheesy and so delicious. Ken gave rave reviews on this recipe that I developed. Instead of just straight pasta I did sneak in a few veggies with peppers, onions, garlic and peas. Serving this up with a nice bright salad you have dinner on the table and everyone will be loving you for this dish!

Baked up in a 9×13″ pan and filling it to the brim with goodness. The recipe makes a big family meal with nothing fancy but good old comforting pasta!! It is a hearty meal that any man would love and yet still light with the chicken and veggies. With the wind starting to have a chill and the leaves cracking under feet, it is therefore a wonderful feeling coming inside to a lovely heart-warming meal like this one.

The Recipe

Chicken {Turkey} Cheesy Alfredo Casserole

Tara Noland

Chicken {Turkey} Cheesy Alfredo Casserole is a great way to use up leftover chicken or turkey and it will give the family a new favorite too!

5 from 4 votes

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Prep Time 30

Cook Time 45

Total Time 1 15

Cuisine American

Servings servings

Ingredients

1 1/2 lbs. linguini cooked al dente in salted water
4 cups cooked chicken or turkey diced
1 red pepper sliced
1 green pepper sliced
1 onion sliced
2 tsp. garlic minced
1 Tbsp. butter
1 cup frozen peas thawed
Salt and pepper to taste
1/2 cup Parmesan cheese

Cheese Sauce

1/2 cup flour
8 Tbsp. butter
5 1/2 cups 3% milk
3 cups grated Italian cheese blend
Large pinch of nutmeg and cayenne
Salt and pepper to taste

Instructions

Cook in a large saute pan the peppers, onion and garlic in the Tbsp. of butter until softened. Add the peas. Season with salt and pepper.
Meanwhile in a sauce pan melt the 8 Tbsp. of butter and add in the flour. Cook for 1-2 min. on medium while stirring. Slowly whisk in the milk and continue whisking until smooth and bubbly and thickened. Add the cheese, cayenne and nutmeg and stir well to melt. Season with salt and pepper.
Preheat the oven to 350F. In a large bowl add the cooked pasta, chicken or turkey, veggies and cheese sauce. Mix well and season further if necessary. Spray a 9x13" pan with cooking spray and add pasta mixture. It will be very full. Top with Parmesan cheese. Bake for 30 min. or until bubbly and lightly browned. You may like to place a rimmed cooking tray covered with foil underneath to catch any over flow.

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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