We've been watching a lot of Pioneer Woman's Food Network show this past week while my daughter has been fighting off a virus of some sort. She loves the cooking shows, and well of course so do I! Her chicken spaghetti recipe came up on one of the episodes and I thought that sounded like a great way to use a nice chunk of the roasted turkey we had in the refrigerator (we've roasted another turkey since Thanksgiving - when you buy the turkeys on sale after Thanksgiving, they take up a lot of space in your deep freezer, I needed some of that space back!) I made several changes to PW's recipe - none of us are big fans of crunchy onion and pepper so I wanted these veggies to be sauteed ahead of time. I also wanted more veggies in our dish. Next time I'd add in some mushrooms - fresh or canned - as well.
This is a delicious creamy pasta dish, packed full of hearty chunks of turkey and delicious tender veggies. Lightly seasoned and easy to eat - as with most of these types of all in one casserole dishes, I love that you can prep ahead of time, freeze these before baking, and the leftovers pretty much always reheat well. What more can you ask for in a convenient work night meal?
Turkey Spaghetti adapted from The Pioneer Woman
3 cups spaghetti, uncooked, broken in half
1 15-oz can chicken broth
3-4 cups chopped cooked turkey
2 carrots, peeled and diced
2 stalks celery, diced
1 red bell pepper, diced
1 medium onion, diced
2 cans cream of mushroom soup
1 tsp seasoned salt
1/2 tsp black pepper
1 tsp garlic powder
2 cups reserved pasta cooking liquid (more if needed)
3 cups shredded sharp cheddar cheese, divided
- Pour chicken broth into a large saucepan and add about 4 cups of water (more if needed) and a splash of olive oil. Bring to a boil. Boil noodles about 10-12 minutes until cooked to al dente. Save cooking liquid.
- Meanwhile, saute carrots, celery, bell pepper, and onion in a large skillet with about 1 TBS of oil, heated over medium to medium-high heat. Cook until vegetables are slightly tender, with some browned edges, about 10 minutes. Remove from heat.
- Combine cooked noodles with sauteed vegetables, chopped turkey, cream of mushroom soup, seasonings 2 cups of shredded cheddar and cooking liquid. Stir. Mixture should be a little bit "wet" as liquid will absorb during baking, if your mixture is too dry add additional cooking liquid to achieve desired consistency. Smooth pasta out.
- Sprinkle remaining cup of shredded cheddar over the top.
- Bake in a 350 degree oven for 30-45 minutes until heated through, bubbly, and cheese is melted. Serve immediately.