Turkey Tetrazzini

This recipe was given to me by Nikki and I wanted to share it…

I made this yesterday and it’s already gone between dinner & lunch. Everybody in my fam loves it! I added a couple of cloves of minced garlic, extra cheese, and doubled the mushrooms b/c that’s how we role. It’s easy to make vegetarian as well.

Ingredients:
1/2 lb. Spaghetti, broken into thirds, cooked and drained
1-1/2 (10.75 oz) cans condensed cream of mushroom soup
6 oz. shredded cheddar cheese
3 cups cooked turkey (or chicken) breast
1/2 lb. mushrooms, sauteed
1 cup peas (thawed and drained if frozen)
1 cup chicken broth

Directions:

1. In a large saucepan, heat soup over low heat. Add 1 cup shredded cheese and stir together.
2. Add turkey, mushrooms, peas, and cooked spaghetti to the soup mix and stir well.
3. Add enough broth to make it “sloppy” and stir well.
4. Spray 9×13″ pan and pour mix in. Top with remaining 1/2 cup cheese.
5. Bake 30 minutes at 350 degrees — until bubbily on top.