1 (8 ounce) box linguini
3 cups diced cooked turkey (or chicken)
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (4 ounce) can sliced mushrooms, drained
2/3 cup chicken broth
2/3 cup white wine
1/2 teaspoon salt
white pepper
6 tablespoons butter
1 cup dry breadcrumbs
1/3 cup grated parmesan cheese
Cook linguine 3/4 of time recommended by manufacturer. Rinse under cold running water until cool and let drain. Combine everything but butter, breadcrumbs, and cheese.
Pour this mixture into 12 x 8 inch foil pan. Freeze uncovered while you make the breadcrumbs.
Melt the butter. Stir breadcrumbs in and cook until light amber. Spread hot crumbs on a plate and refrigerate about 30 minutes to cool. Blend Parmesan into cooled crumbs. Spread crumbs evenly over pan.
Cover with foil and label.
When ready to cook preheat oven to 400 degrees F and uncover pan. Bake for 1 hour and 15 minutes.
Contributed by - Vanessa O.
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