My mom made this creamy spaghetti when I was growing up. Whenever I have any leftover chicken or turkey, I look forward to preparing this simple, tasty dinner.
—CASANDRA HETRICK LINDSEY, OH
PREP: 30 MIN. • BAKE: 1 1/4 HOURS • MAKES: 6 SERVINGS
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1/3 cup sliced fresh mushrooms
1 tablespoon butter
2 1/2 cups reduced-sodium chicken broth
1 can (10 3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1/4 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups cubed cooked turkey breast
6 ounces uncooked spaghetti, broken into 2-inch pieces
1/2 cup shredded reduced-fat Colby-Monterey Jack cheese
1/2 teaspoon paprika
1. Using a small skillet, saute the vegetables in butter until tender. In a large bowl, combine the broth, soup, salt and pepper.
2. Using a 2 1/2-qt. baking dish coated with cooking spray, layer the turkey, spaghetti and vegetable mixture. Pour broth mixture over the top.
3. Cover casserole and bake at 350° for 70-80 minutes or until spaghetti is tender, stirring it once. Uncover; sprinkle with cheese and paprika. Bake for 5-10 minutes longer or until the cheese is melted.