This creamy baked leftover turkey tetrazzini dinner is a wonderful use of your leftover turkey, topped with bacon and breadcrumb for a crunchy baked topping!
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Instructions
Leftover Turkey Tetrazzini Pasta
Preheat oven to 350 degrees F (175 degrees C). Lightly butter or spray a casserole dish or 9 x 13 baking pan with non-stick cooking spray.
In a large skillet or frying pan, melt butter over medium high heat. Add sliced mushrooms and bullion cube, then saute for 2-3 minutes.
Add chicken broth, cream of chicken soup, and heavy cream. Stir until well combined.
Add chopped turkey and parsley, then season with salt and pepper (to taste). Stir in mozzarella cheese and chopped bacon, then transfer to prepared baking dish.
Bread Crumb Topping
Ina small microwave safe bowl, melt 2 tablespoon butter in microwave on high heat for 30 second increments until melted.
Add Italian breadcrumbs, Italian seasoning and Parmesan cheese. Stir to combine then sprinkle the prepared pasta dish with seasoned breadcrumb topping.
Bake at 350 degrees F (175 degrees C) for 25 minutes or until the top of the pasta dish is golden brown and the sauce is bubbling around the sides.