- Prep: 5 min
- Cook: 40 min
- Total: 45 min
- Servings: 6
1 package (9 ounces) linguine
3 cups shredded, cooked chicken
¾ cup dry white wine or chicken broth
1 jar (4½ ounces) mushrooms, drained
kosher salt and freshly ground black pepper, to taste
½ cup panko breadcrumbs
2 tablespoons unsalted butter, melted
Step 1Preheat the oven to 350ºF.
Step 2Cook 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.
For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
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