Leftover turkey, white and dark meat
1 lb. thin spaghetti, broken into 2″ pieces
1 four ounce jar pimentos
1 4 oz. can of sliced mushrooms
1 small onion, chopped
1 green pepper, diced
2 cans of cream of mushroom soup
2 cups shredded cheddar cheese
2 cups chicken broth
1 tsp seasoned salt
1/4 tsp or just a pinch cayenne pepper, depending on your tastes
Freshly ground black pepper
My inspiration is this recipe from Pioneer Woman for Chicken Spaghetti.
Preheat your oven to 350F.
1. Shred or cut up your leftover turkey and set aside. At least 3-4 cups would be ideal.
2. Boil up spaghetti, according to directions and it should be broken ahead of time into 2″ pieces
3. Dice the vegetables
4. Place the cooked spaghetti into a large bowl. I did a double recipe and so this looks enormous.
5. Add two cans of cream of mushroom soup
6. Add 1 1/2 cups of shredded cheddar cheese
7. Add pimento, mushrooms, diced onion and green pepper
8. Add seasoned salt, black pepper and cayenne pepper. If you don’t like a little heat, leave out the cayenne pepper but I love a dash.
9. Add turkey and 2 cups of chicken broth
10. Stir together well
11. Pour the spaghetti mixture into a greased 9 x 13 baking pan
12. I ran out of shredded cheddar cheese and sprinkled parmesan on the top of the pan before baking. You can add the remaining 1/2 cup of shredded cheddar cheese. Bake at 350F for 35-45 minutes until golden and bubbly.
13. Share with friends. We brought supper recently to our farm friends. The girls go to daycare with Miss K and she has a brand new sister, Miss O.