What to do with that leftover chicken or turkey? Make a warm and filling casserole that's packed with noodles and veggies - all in a comforting cream sauce.
Pre-heat the oven to 375-degrees. Then in a cast iron pan, melt 2 tablespoons of butter and saute the garlic and onion until tender.
To make the roux, add the flour to the pan and stir until the flour is coated with butter. Then add in the chicken broth and milk. Lightly simmer until the sauce thickens add in salt and pepper to taste.
Add the frozen corn, peas and parsley to the sauce. Stir to help warm up the veggies and once everything heats up, add in the leftover cooked chicken or turkey and macaroni.
Remove from heat and sprinkle the bread crumb topping on the casserole surface and top with a little grated parmesan cheese.
Bake uncovered in the oven for about 20 -25 minutes, until the casserole bubbles. Remove and let it cool before serving.
Combine a tablespoon of melted butter and add 1/4 cup of breadcrumbs. Stir until breadcrumbs are damp and start to stick together.
Note: For a little creamier sauce, add in 1 cup of cream, instead of 3/4 cup.