I tend to make this dish with chicken more often than turkey, but the name just sounds tastier as “turkey noodle” rather than “chicken pasta”. I don’t know why. It’s a great dish for using up leftover turkey or chicken. I’ve also discovered a chunky canned chicken at Costco (Kirkland brand) that works great for this.
Quick, easy, tasty, and full of comfort!
8 oz (225g) gluten free pasta (Note: for a 10-cup casserole dish, I use about 3 uncooked cups of rice or corn rotini)
1 tsp basil
1/2 tsp oregano
14 oz (one standard can) tomato sauce
3 cups cooked turkey or chicken (2 cans of the Kirkland stuff)
2 tbsp butter or substitute
2 tbsp brown rice flour (or other GF substitute)
1 1/2 cups chicken broth
1/2 tsp salt (optional)
GF crackers or bread crumbs for topping
Preheat oven to 350°F
Cook the noodles to “al dente” stage – just a bit chewier than you’d normally like. They’ll finish cooking later in the oven. Rinse, drain, and throw em in the casserole dish.
Add the tomato sauce, oregano, and basil to the noodles. At this point I often branch out, adding things like garlic powder, onion powder, chili powder…basically, any powder that improves taste. Got a favorite jar of spagetti sauce? Try that instead! The world is your oyster. (I don’t recommend oysters in this recipe though.) Set this aside to wait.
In a saucepan, melt the butter. Add flour and stir until it thickens. (I think fancy people call this a roux?)
Add the broth and the salt, if using it. If your broth isn’t a low sodium version, you probably don’t need it. And you can always add it later at the table if you’d like. Cook the mix until it is thick – stir it frequently to keep the flour from clumping on the bottom. Once thick, add the meat and stir to coat.
Now the casserole dish and its current contents come back into play. Pour the coated turkey/chicken on top of the noodles. Spread it out all nice and even-like.
For the topping, make a bit of a crust out of gluten free breadcrumbs, or crush up some GF crackers.
Bake for about 30 mins. Serve!