This easy leftover turkey tortellini casserole is a delicious and easy way to use leftover turkey or chicken. The cheesy sauce makes it a family favorite!
We do a lot of planned leftovers at Add Salt & Serve, and this an easy recipe for leftover turkey. The cheesy sauce makes this quick meal a family favorite.
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What you need to make Leftover Turkey Tortellini Casserole
- 10 ounces condensed cream of chicken soup
- 2 cups frozen peas (or peas and carrots)
- 2 cups cooked turkey or chicken
- 4 cups cheese tortellini
- 1-½ cups shredded sharp cheddar cheese
- ½ cup shredded sharp cheddar cheese
- up to 1 cup milk, or enough to get desired consistency
See recipe card for quantities.
How to make Leftover Turkey Tortellini
In a large pot, boil cheese tortellini according to package directions.
While the tortellini is cooking, place the soup, one and a half cups of the cheese, the leftover turkey, and the peas in a casserole dish and mix well.
Preheat the oven to 350ºF. While the oven is preheating, add the cooked and drained tortellini to the casserole dish and gently mix with the other ingredients. Add milk a little at a time as needed for consistency. Stir after each addition.
Top with remaining cheese.
Bake at 350ºF for 25 minutes or until bubbly.
Substitutions
- Homemade sauce - If you prefer to avoid the cream soup, try the substitution recipe here.
- Chicken - use leftover cooked chicken in place of turkey
- Vegetarian - omit the turkey, increase the vegetables (I like to use peas and carrots or change to a Normandy-style mix of frozen vegetables), and swap out the soup to cream of mushroom or celery.
Variations
- Tex-Mex style- add a can of drained tomatoes and green chilies and top with crispy jalapeños
- Italian style - add a can of drained fire-roasted tomatoes and Italian herbs
Storage
Store covered in the refrigerator for 2-3 days. Reheat in the microwave or oven just long enough to heat through.
Recipe
Leftover Turkey Tortellini Casserole
Ingredients
- 10 ounces condensed cream of chicken soup
- 2 cups frozen peas, or peas and carrots
- 2 cups cooked turkey or chicken
- 4 cups cheese tortellini
- 1-½ cups shredded sharp cheddar cheese
- ½ cup shredded sharp cheddar cheese
- up to 1 cup milk, or enough to get desired consistency
Instructions
- In a large pot, boil 4 cups cheese tortellini according to package directions.
- While tortellini is cooking, chop 2 cups cooked turkey or chicken into bite-size pieces
- In a 5 quart baking dish, mix together 10 ounces condensed cream of chicken soup (undiluted), 2 cups frozen peas, chopped turkey, and 1-½ cups shredded sharp cheddar cheese.
- Add cooked, drained tortellini to the soup mixture and stir gently until well blended.
- Add up to 1 cup milk a little at a time as needed for consistency, stirring gently after each addition.
- Sprinkle remaining ½ cup shredded sharp cheddar cheese over top of tortellini.
- Bake at 350°F for 25 minutes or until bubbly.
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