Chicken or Turkey Vegetable Pasta Casserole

Original from Barbara Steppel. Flexible regarding ingredient variation. Debra's version adds fresh mushrooms. Great for using already-cooked leftovers. Freezes/reheats well.

Ingredients

Cooked broccoli, green beans, or asparagus

2 cups diced cooked chicken or turkey chunks

8 oz. fresh mushrooms, washed and chopped

1/2 box of cooked pasta (farfalle, rotini, rigatoni, elbows, cavatappi, etc.)

Sauce ingredients:

1 can cream of mushroom soup

1/2 cup milk or cream

1 tsp. lemon juice

1/4 tsp. curry powder

few dashes of ground black pepper

Grated or shredded parmesan (or breadcrumbs or fried onions) to sprinkle on top

Directions

1. 1. Preheat oven to 375 degrees.

2. 2. Grease 9"x13" casserole dish.

3. 3. Line casserole dish with green vegetable.

4. 4. Sprinkle poultry on top of vegetable.

5. 5. Sprinkle chopped mushrooms on top of poultry.

6. 6. Combine all sauce ingredients in a small bowl.

7. 7. Pour sauce over the veg, poultry, and mushrooms. Spread evenly.

8. 8. Sprinkle topping over the sauce.

9. 9. Bake 45-60 minutes until sauce is bubbling and topping has turned golden brown.

10. Remove from oven and cool 10 minutes so juices can thicken before serving.