Creamy Turkey Casserole (Print Version)

# Ingredients:

01 - 1 can cream of mushroom soup.
02 - 1/2 teaspoon garlic powder.
03 - 4 ounces softened cream cheese.
04 - 1 pound pasta (like shells or rotini).
05 - 1/2 cup low-fat milk.
06 - 2 1/2 cups turkey, already cooked.
07 - 10-12 ounces frozen mixed vegetables.
08 - 1 1/2 cups ritz cracker crumbs.
09 - 4 tablespoons butter, melted.
10 - 1/2 cup chicken stock.
11 - 1/2 teaspoon ground black pepper.

# Instructions:

01 - Get your oven going at 350°F and boil the pasta just enough so it's still firm.
02 - Stir together the cream cheese, broth, soup, milk, and seasonings into a smooth mixture.
03 - Stir the pasta, turkey, veggies, and the sauce all into one bowl.
04 - Move everything to the baking dish, then sprinkle the cracker crumbs with melted butter on top.
05 - Pop it in the oven and bake for about 15 minutes or until it's bubbling nicely.

# Notes:

01 - You can swap turkey with chicken if you'd like.
02 - Any type of cream soup will do if mushroom isn't your thing.
03 - Keeps well in the fridge for up to 3 days.

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