I’m sorry, but who could pass up cheesy pasta full of delicious turkey? OK, you can substitute chicken if you must. Enjoy!
3 Cups Cooked Turkey, cubed
2 TBSP Butter
1 Small Onion, chopped
1 Can Condensed Cream of Mushroom Soup
1 Cup Milk
3 Cups Chicken Broth, or to taste
1 Can Mushroom Slices, drained
1 lb. Spaghetti
½ Cup Parmesan Cheese, shredded
1 ½ Cups Mozzarella Cheese, shredded
Preheat oven to 350°. Cook pasta according to package directions (do not overcook). Sauté onions in butter until softened. Combine onion, soup, milk, broth, and mushrooms in a saucepan and heat until soup is smooth. Add turkey. Drain spaghetti and stir into soup mixture. If mixture is too thick, add a bit more broth. Add parmesan and stir to combine. Spread mixture into a greased 9×13″ pan. Sprinkle mozzarella over the top and bake for 30 minutes; enjoy!