This recipe has grown from the time my Mom gave it to me (I believe it was originally from Lipton or Campbell's.) I have tweaked it and also have the mushroom haters (daughter-in-law & one grandson) who I have to work around. It is a phenomenal way to use left over turkey and it freezes perfectly!!
1STIR SOUP MIX INTO BOILING CHICKEN BROTH, COVER AND COOK 10MIN.
2MEANWHILE IN A SAUCEPAN, MELT 4 TBS (1.4 CUP) BUTTER AND SAUTE ONION, GARLIC, AND MUSHROOMS. GRADUALLY ADD FOUR, SALT, AND PEPPER AND BLEND TO FORM A PASTE.
POUR IN LIGHT CREAM, STIRRING CONSTANTLY UNTIL THICKENED. ADD COOKED CHICKEN SOUP, PORTABELLA SOUP, PASTA, TURKEY, AND PARSLEY. (YOU CAN ADD MORE BROTH OR SOUP IF TOO THICK) TURN INTO A GREASED 2-QUART CASSEROLE.
3MELT REMAINING 2 TBS BUTTER AND TOSS WITH BREAD CRUMBS AND GRATED CHEESE. SPRINKLE OVER TOP OF CASSEROLE. BAKE IN A MODERATE OVEN, 350 DEGREE FOR 20 MIN. OR UNTIL TOPPING IS LIGHTLY BROWNED.
4I DOUBLE THE RECIPE FOR FREEZING. ALSO FEEL FREE TO ADAPT AS YOU LIKE. THERE ARE SO MANY WAYS TO CHANGE IT UP TO YOUR LIKING!!