Preheat oven to 350°F. Coat a 9” X 13” (22x33 cm) 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 (about 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 (200 G) of Colby-Jack cheese, and a ¼ cup (25 G) grated Parmesan cheese.
Add in Charter Reserve® Goldenroast Special Recipe Turkey Breast, frozen broccoli, and cooked penne, mixing 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 (25 G) of Parmesan cheese and sprinkle evenly on top of the pasta mixture.
Bake for 30–40 minutes or until the cheese is bubbly and bread crumbs are golden brown.
Remove from the oven. Let cool for 5 minutes before garnishing with parsley and serving.
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