Marvelous Recipes

A delicious way to use up leftover turkey or chicken! A hearty and satisfying dinner that gets you out of the kitchen fast!!

2 cups uncooked wide egg noodles
1/2 cup chopped celery
1/2 cup chopped onion
1 tablespoon butter
3 tablespoons cornstarch
1 cup milk
1 (14 oz) can chicken broth
2 cups cubed cooked turkey or chicken
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon coarse ground black pepper
1 cup shredded cheddar cheese

1. Cook the egg noodles according to the package directions; drain and set aside.

2. In a large skillet over medium-high heat, saute celery and onions in butter until tender; about 4 minutes. In a medium bowl, combine cornstarch, milk and chicken broth until smooth; stir into the vegetable mixture. Bring to a boil over medium heat, stirring constantly until slightly thickened; about 1 minute.

3. Stir in all the remaining ingredients except the cheese. Pour mixture into a 3-quart baking dish; top with the cheddar cheese.

4. Bake, uncovered at 375 degrees F for 25 to 30 minutes or until hot and bubbly and cheese is melted. Makes 6 to 8 servings.

Emily

Tender bites of turkey, creamy sauce and filling pasta, topped with crunchy bread crumbs and nuts. Yum, Yum!

8 ounces uncooked spaghetti, broken into thirds
5 tablespoons butter or margarine
1/2 cup chopped onion
1 bell pepper, chopped
8 ounces mushrooms, quartered
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup dry sherry
2 (10 oz) containers refrigerated Alfredo pasta sauce
1/2 cup + 3 tablespoons finely shredded Parmesan cheese
3 cups cooked turkey, cut into bite-size pieces
1/2 cup bread crumbs
1/2 cup chopped nuts

1. Cook and drain spaghetti as directed on the package using minimum cook time. Melt 3 tablespoons of the butter or margarine in a 4 quart Dutch oven over medium heat. Add onion and cook until onion begins to soften, about 3 minutes. Stir in bell pepper, mushrooms, salt and pepper; cook and stir until vegetables are tender, 5 to 8 minutes.

2. Add sherry, Alfredo sauce and 1/2 cup of the cheese; stir into mushroom mixture. Cook and stir just until hot and ingredients are blended, about 2 minutes. Stir in turkey and spaghetti. Transfer mixture to a 13×9-inch baking dish sprayed with cooking spray.

3. In a small bowl, blend together the bread crumbs, remaining 2 tablespoons butter or margarine and 3 tablespoons Parmesan cheese. Sprinkle crumbs and nuts evenly over mushroom mixture.

4. Bake at 350 degrees F for 30 to 35 minutes or until topping is golden brown and casserole is hot. Makes 6 servings.

Emily

This casserole is perfect for using left-over turkey or chicken. Really good comfort food!

2 cups cooked turkey, cut into bite size pieces*
2-1/4 cups boiling water
1/3 cup milk
1/4 cup chopped onion
1 (10-3/4 oz) can condensed cream of mushroom soup**
1/2 teaspoon salt
1/4 teaspoon pepper
1 (6 oz) package original-flavor long-grain & wild rice mix

1. In an ungreased 11×7-inch (2 quart) casserole dish, mix together all the ingredients, including seasoning packet from rice mix; blend well.

2. Cover casserole with aluminum foil and bake 45 to 50 minutes or until the rice is tender. Uncover and bake 10 to 15 minutes longer or until liquid is absorbed. Makes 6 servings

* Cooked chicken can be used in place of cooked turkey.

**You can also use cream of celery or cream of chicken soup in place of mushroom.