Turkey or Chicken Spaghetti Recipe courtesy of Mimi
Turkey or Chicken Spaghetti
Turkey or Chicken Spaghetti
Cut up 3 cups left-over turkey breast or boiled chicken breast into bite-size pieces.
Saute the following in 4 TBLSP margarine:
1 bell pepper, diced
4 stalks celery, diced
1 onion, diced
Put in large cooker and add:
1 can cream of mushroom soup
1 tall can evaporated milk
2 cups chicken broth
1/2 pound Velveeta cheese, cut up
Bring to a boil, add meat and simmer slowly uncovered at least 1 hour. Stir from time to time because it sticks in the bottom easily. Boil 1 pound (2 boxes) elbow spaghetti in salted water, drain. (It is hard to find elbow spaghetti so I just buy two boxes of Kraft dinner and use the little elbo pasta in those). Mix with other ingredients and put in buttered casserole dishes. Top with grated cheddar cheese. Cook at 350 about 15 minutes. If you are preparing for freezer, don't put grated cheese on until later. If cold from refrigerator or from defrosting, cook about 15 minutes or until slightly bubbly and then top with grated cheese and cook until cheese melts. Makes enough for two long pyrex dishes or 1 long and 2 smaller ones. Will feed about 12 - 14 people. |
