I know its January, and I should be writing about salads and healthy items for everyone trying to stick to their New Year’s diet resolutions. Since I’m a believer that you can eat anything in moderation, then there is no need to feel guilty about writing this post.
The idea for this recipe actually came from a friend of mine just after Thanksgiving. We decided to stop by a Red Robin for a juicy burger and bottomless fries after growing tired of eating turkey for three days straight. Ironically, half of the meal conversation was about our favorite ways to use turkey leftovers. That’s when he mentioned turkey tetrazzini was one of his favorites.
After making several versions of this recipe throughout the holiday season, I’ve finally gotten around to posting my favorite one for you. Some may think I’ve cut corners by using cream of mushroom soup. But I wanted to keep it as easy as possible to transform leftover chicken into a creamy and hearty meal.
- 1 (16 oz) box spaghetti, uncooked
- 2 cups Colby or cheddar cheese, shredded
- 2 (10.5 oz) cans cream of mushroom soup
- 1 (3 oz) can French’s fried onions
- 1 cup red pepper, small diced
- ¾ cup frozen peas
- 1 cup fresh mushrooms, sliced
- 1 ½ - 2 cups cooked chicken, shredded
- ½ cup milk
- Cook spaghetti in salted boiling water for 5 – 8 minutes or until just under being tender. Add the cream of mushroom soup, red pepper, peas, mushrooms, chicken, mix and 1 cup of cheese to a medium mixing bowl. Fold together until well combined.
- Preheat the oven to 375 degrees. Drain the pasta and add to the mixing bowl. Toss until the pasta is completely coated. Pour the entire mixture into a rectangle baking pan. Distribute evenly in the pan, top with the remaining 1 cup of cheese.
- Bake at 375 degrees for 15 minutes. Top with the fried onions and baked for an additional 10 – 15 minutes, or until the top is golden and bubbly. Serves 4 – 6 people.