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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a tasty main dish and a great way to use leftover chicken or turkey. Everyone loves the spaghetti noodles mixed in.Sue Ross, Casa Grande, Arizona Ingredients:
2 cups uncooked spaghetti (broken into 2-inch pieces) |
1 teaspoon chicken bouillon granules |
3/4 cup boiling water |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/8 teaspoon celery salt |
1/8 teaspoon pepper |
1-1/2 cups cubed cooked turkey |
1 small onion, finely chopped |
2 tablespoons diced pimientos, drained |
1-1/2 cups (6 ounces) shredded cheddar cheese, divided |
Directions:
1. Cook spaghetti according to package directions. Meanwhile, in a large bowl, dissolve bouillon in water. Add the soup, celery salt and pepper. Drain spaghetti; add to soup mixture. Stir in the turkey, onion, pimientos and 1/2 cup of cheese.
2. Transfer to a greased 8-in. square baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Yield: 6 servings.
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