Recipe by Kaarin
This recipe is different because it's sooo very creamy! It's easy, fast and makes my kids ask for more! Chicken can be used in place of the turkey, and you can substitute 2 small cans of chopped mushrooms for the fresh. This is great taste for very little work!
Top Review by Sarcastic Librarian
Really tasty! I was looking for a recipe to use up some leftover turkey and this one looked really simple and more healthy than some of the other ones out there. I did alter quite a few things and it still came out great! I subbed plain yogurt for 1/2 of the sour cream (I am really getting into adding yogurt instead of sour cream because I don't really notice the difference and it is so much better for you), added an extra 4-6oz of spaghetti, put in about 1 1/2 cups of leftover roasted carrots from the turkey dinner, and added 1/4 tsp of ground cayenne pepper and 1/4 tsp of season salt for extra zing. I also separated this out into 2 dishes (filled up 2 8x8 glass pyrex dishes just right) so I could add 1/2 bag of peas and 1/4 tsp more cayenne to the DH's batch. Then I put a little shredded cheddar on top of both and cooked as directed. Will be adding this to my list of go-to recipes for sure!
- 226.79 g spaghetti, ready cut
- 453.59 g white mushroom, sliced
- 78.07 ml butter
- 709.77 ml chopped cooked turkey or 709.77 ml cooked chicken
- 2 (609.51 g) can cream of chicken soup
- 473.18 ml sour cream
- salt and pepper
- chopped parsley (optional)
Directions See How It's Made
- Cook and drain pasta.
- In large skillet, saute mushrooms in butter.
- Add the turkey, sour cream and soup.
- Cook just till heated and combined.
- Fold in noodles.
- Season with salt and pepper.
- Put in buttered casserole.
- Top with parsley if desired.
- Bake at 300 degrees for 40 minutes or until heated through.