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linguine
1 package (9 ounces)
shredded, cooked chicken
3 cups
¾ cup
dry white wine or chicken broth
¾ cup
mushrooms, drained
1 jar (4½ ounces)
kosher salt and freshly ground black pepper, to taste
panko breadcrumbs
½ cup
unsalted butter, melted
2 tablespoons
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Preheat the oven to 350ºF.
Cook linguine according to package directions and drain.
In a large bowl, combine the chicken, dressing, wine, and mushrooms until well-mixed. Stir in the noodles until coated with the chicken mixture, season with salt and pepper, and pour into a 2-quart casserole dish.
In a medium bowl, toss the breadcrumbs with the melted butter, then sprinkle evenly over the turkey and pasta. Bake for 20 minutes or until bubbly around edges.
