Creamy Tomato Basil Turkey Casserole Recipes

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CREAMY TOMATO-BASIL TURKEY CASSEROLE



Creamy Tomato-Basil Turkey Casserole image

What happens when leftover turkey hops in a casserole with rice, veggies and a few other tasty ingredients? Deliciousness. Deliciousness happens.

Provided by My Food and Family

Categories     Recipes

Time 1h

Yield 8 servings

Number Of Ingredients 7

4 cups cooked long-grain white rice
2-1/2 cups frozen mixed vegetables (carrots, corn, peas), thawed, drained
2-1/2 cups chopped leftover roasted turkey
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese,softened
1/2 cup CLASSICO Tomato and Basil Pasta Sauce
1-1/4 cups fat-free reduced-sodium chicken broth
1 cup KRAFT Shredded Italian* Five Cheese Blend

Steps:

  • Heat oven to 350ºF.
  • Layer rice, vegetables and turkey in 13x9-inch baking dish sprayed with cooking spray.
  • Whisk Neufchatel and pasta sauce until smooth; gradually whisk in broth. Pour over turkey. Top with shredded cheese; cover.
  • Bake 40 to 45 min. or until heated through, uncovering after 30 min.

Nutrition Facts : Calories 330, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 75 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g

TOMATO-BASIL TURKEY CASSEROLE



Tomato-Basil Turkey Casserole image

Give new life to leftover turkey in a pleasing casserole featuring pasta, zucchini and olives in tasty tomato sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 7

2 cups uncooked gemelli pasta (8 oz)
2 cups diced cooked turkey
1 jar (26 oz) tomato pasta sauce (any hearty or thick variety)
1 medium zucchini, cut in half lengthwise, then cut into slices (1 1/2 cups)
1 can (2 1/4 oz) sliced ripe olives, drained
1 teaspoon dried basil leaves
1/4 cup shredded fresh Parmesan cheese

Steps:

  • Heat oven to 375°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
  • In casserole, mix pasta and remaining ingredients except cheese.
  • Cover; bake 30 minutes. Sprinkle with cheese. Bake uncovered 15 to 20 minutes longer or until bubbly and thoroughly heated.

Nutrition Facts : Calories 390, Carbohydrate 49 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 13 g, TransFat 0 g

CREAMY TURKEY CASSEROLE



Creamy Turkey Casserole image

I sometimes make turkey just so I have the extras for the casserole! -Mary Jo O'Brien, Hastings, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 12 servings.

Number Of Ingredients 12

1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
5 ounces process cheese (Velveeta), cubed
1/3 cup mayonnaise
3-1/2 to 4 cups shredded cooked turkey
1 package (16 ounces) frozen broccoli florets or cuts, thawed
1-1/2 cups cooked white rice
1-1/2 cups cooked wild rice
1 can (8 ounces) sliced water chestnuts, drained
1 jar (4 ounces) sliced mushrooms, drained
1-1/2 to 2 cups salad croutons

Steps:

  • Combine the soups, cheese and mayonnaise. Stir in the turkey, broccoli, rice, water chestnuts and mushrooms. , Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes; stir. Sprinkle with croutons. Bake until bubbly, 8-12 minutes longer.

Nutrition Facts : Calories 311 calories, Fat 14g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 846mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 20g protein.

CREAMY BAKED TOMATO-CHICKEN CASSEROLE



Creamy Baked Tomato-Chicken Casserole image

A creamy tomato-chicken casserole.

Provided by Becky Webster

Time 1h15m

Yield 4

Number Of Ingredients 16

cooking spray
1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
1 tablespoon lemon-pepper seasoning
2 teaspoons onion powder
1 teaspoon garlic powder
salt and ground black pepper to taste
2 tablespoons butter, or as needed
2 cups dried penne pasta
1 (14.5 ounce) can diced tomatoes
1 (10.5 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed cream of chicken soup
¼ (10 ounce) package frozen peas
¼ (10 ounce) package frozen cauliflower and broccoli
3 teaspoons dried basil
2 teaspoons dried parsley
1 teaspoon dried oregano

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Mist a 2 1/2-quart baking dish with cooking spray.
  • Place chicken in a large bowl. Season with lemon-pepper, onion powder, garlic powder, salt, and pepper.
  • Heat butter in a skillet over medium-high heat; add chicken and pan-fry, stirring as needed, until browned and no longer pink in the centers, about 10 minutes.
  • While chicken cooks, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Transfer chicken to a clean mixing bowl with drained pasta. Add tomatoes, both cans of condensed soup, peas, cauliflower and broccoli, basil, parsley, and oregano. Mix until combined. Transfer to the prepared baking dish.
  • Bake in the preheated oven until bubbly and browned, about 42 minutes.

Nutrition Facts : Calories 487.2 calories, Carbohydrate 45.5 g, Cholesterol 85.8 mg, Fat 18.2 g, Fiber 3.9 g, Protein 33.9 g, SaturatedFat 6.8 g, Sodium 1601 mg, Sugar 6.9 g

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