Ingredients
1lbbacon
2tbspwater
½white onion,diced small
1tbspfresh thyme,chopped
1cupwhole milk
8ozcream of chicken soup
8ozcream of mushroom soup
2tspkosher salt
3cupscolby jack cheese,grated, divided
½cupparmesan cheese,grated, divided
1lbCharter Reserve® Goldenroast Special Recipe Turkey Breast,deli, sliced, cut into ½-inch pieces
14ozfrozen broccoli
1lbpenne pasta,cooked for 2 minutes less than package instructions
½cuppanko breadcrumbs
2tbspunsalted butter,melted
2tbspfresh parsley,chopped
Preparation
Preheat oven to 350 degrees F.
Coat a 9×13-inch pan with cooking spray and set aside.
In a medium skillet over high heat, add bacon and water.
Cook, stirring every 2 minutes until bacon is crispy, for 10 minutes.
Once the bacon is crispy, remove it from the pan using a slotted spoon and set aside. Leave bacon fat in the skillet.
In the skillet with the remaining bacon fat, add the onion and sauté for 3 minutes until softened. Remove from heat.
In a large mixing bowl, mix together bacon, onion, thyme, whole milk, cream of chicken soup, cream of mushroom soup, kosher salt, 2 cups of Colby-Jack cheese, and a ¼ cup of grated Parmesan cheese.
Add in Charter Reserve® Goldenroast Special Recipe Turkey Breast, frozen broccoli, and cooked penne.
Mix to coat everything evenly with the cheese and soup mixture.
Pour half the mixture into the prepared pan and smooth with a spatula.
Sprinkle with the remaining 1 cup of Colby-Jack cheese.
Add the rest of the pasta on top.
In a small bowl, mix together the panko bread crumbs, melted butter, and remaining ¼ cup of Parmesan cheese and sprinkle evenly on top of the pasta mixture.
Bake for 30 to 40 minutes or until the cheese is bubbly and bread crumbs are golden brown.
Remove from the oven.
Let cool for 5 minutes.
Garnish with parsley, serve, and enjoy!
