Ingredients

• 12 ounces dried linguine pasta
• 2 tablespoons salted butter
• 8 ounces button mushrooms , sliced
• 1 cup chopped onion
• 0.5 cups chopped celery
• 2 cloves garlic , minced
• 0.5 teaspoons Italian seasoning
• 0.25 teaspoons crushed red pepper
• 0.25 cups white wine , Optional
• 2 cups chopped cooked turkey
• 1 , 10.5 ounce
• 1 cup sour cream
• 0.75 cups reduced-sodium chicken broth
• 0.5 cups grated Parmesan cheese
• 0.5 cups sliced almonds , Optional

Instructions

1. 1 Gather all ingredients and preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart rectangular baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Add noodles and cook until al dente, 8 to 10 minutes. Drain pasta and place in prepared baking dish; cover to keep warm.
3. 3 While the pasta is cooking, melt butter in a large heavy skillet over medium-high heat. Add mushrooms, onion, and celery; cook and stir until tender, about 6 to 8 minutes.
4. 4 Stir garlic, Italian seasoning, and crushed red pepper into the skillet; cook until fragrant, 1 minute more.
5. 5 Add wine, if using, stirring to scrape up any browned bits from bottom of skillet; cook until most of the liquid has evaporated, about 1 minute.
6. 6 Stir in turkey, condensed soup, sour cream, and chicken broth; cook until sauce is heated through and bubbles, about 1 minute.
7. 7 Spoon turkey mixture over pasta; sprinkle Parmesan cheese and almonds on top.
8. 8 Bake in the preheated oven until hot and bubbly, about 25 minutes. Let stand for 10 minutes before serving.
9. 9 Serve and enjoy!

Nutrition per serving