Cooking Time:
4-6 hoursServings:
5
Ingredients
1 c. hot water10 3/4 oz. cream of chicken soup, or cream of chicken with herbs, canned
4 oz. mushrooms, with liquid
1 c. peas, frozen
2 T. chopped pimiento
2 c. diced cooked turkey
1 c. shredded Cheddar cheese
1/4 c. finely chopped onion
1 tsp. dried parsley flakes
dash nutmeg
2 c. broken uncooked spaghetti, or noodles you have on hand
Great recipe to use up the leftover turkey… My grandmother use to make Slow Cooker Turkey Tetrazzini for the family! Fond memories!
- Spray inside of crock pot with flavored cooking spray.
- Combine the water, soup, mushrooms with liquid, and pimiento.
- Stir in turkey, cheese, onion, parsley, and nutmeg.
- Add broken up spaghetti. Stir to combine and pour into slow cooker.
- Cover. Cook on Low for 4 to 6 hours, until spaghetti is tender.
- Mix before serving.
NOTE: Easily made with Chicken as well! 🙂
Happy Crocking!
Love,
Jenn
We had smoked chicken for this year’s Thanksgiving and our 16-year-old has long proclaimed that he doesn’t like poultry. He laments when there is turkey and how it lasts for DAYS on end! I used this recipe and only changed the meat and it was a HIT with him and hubby! Thank you!