Cook bacon until crisp and browned in large, heavy pot. Remove with slotted spoon, crumble into pieces, and set aside.
Sauté 3 TB olive oil, onions, garlic, and bell pepper in same pot on high for about 4 minutes. Add mushrooms, paprika, thyme, oregano, and garlic powder. Cook until mushrooms are soft, about 5 minutes. Sprinkle with the flour and cook for another 2 minutes.
Add wine and chicken stock, stirring until smooth and thick, about 2 minutes. Add heavy cream, milk, salt, and pepper, and bring to a boil. Reduce to simmer, until sauce is thick enough to coat back of spoon and very flavorful, 15-20 minutes.
Meanwhile, boil a large pot of well-salted water. Cook linguini until just al dente, about 8 minutes. Drain and sprinkle with some olive oil. Set aside (do not rinse pasta.)
Oil a 9x13 casserole dish with 1 TB olive oil. Set oven to 350F. In a bowl, mix Panko with 1/3 shredded Parmesan and set aside.
When sauce has thickened, add drained linguini, crumbled bacon, frozen broccoli florets, shredded poultry, and 1/3 shredded Parmesan cheese to the sauce pot. Stir until well combined. Season with additional salt and pepper, if needed.
Transfer to prepared casserole dish. Top with Panko/Parmesan mixture. Bake uncovered until bubbly and golden, about 30 minutes. Sprinkle with fresh parsley and serve immediately.
Notes
This is a great recipe for leftover roast turkey.
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