April 06, 2016
(Photo courtesy of MissHomemade.com)
We absolutely love this dish. It is creamy, cheesy and absolutely addicting.
- 3 cups cooked wild turkey breast
- 2-1/2 to 3 cups dry thin spaghetti, broke in half (almost 1 lb.)
- 3 cans cream of chicken soup
- 2 cups grated co-jack cheese**
- 3/4 cup finely chopped green pepper
- 1/2 cup finely chopped onion
- 2 cups water
- 1 TBS Chicken Better than Bouillon
- 1 tsp seasoned salt
- 1 TBS onion powder
- 1 tsp garlic powder
- 1/8 tsp cayenne pepper
- 1-1/2 cup grated co-jack cheese
PREHEAT oven to 350 degrees.
Cook thin spaghetti until al dente, drain and set aside. It will finish cooking when it bakes.
In a big bowl, add the drained spaghetti, 3 cans of cream of chicken soup, 3 cups cooked wild turkey breast meat, 2 cups grated co-jack cheese, chopped green pepper and chopped onion. Mix all of this together.
Mix 1 TBS Better than Bouillon with 2 cups of water. Taste it. If it is too bland, add a little more until it tastes like chicken broth. Pour into the bowl with the mixture.
Finish by adding the seasoning salt, onion and garlic powder and cayenne pepper. Taste it. Add salt and pepper to taste. Make sure there is enough liquid (not soupy) because the pasta will soak some of it up to finish cooking.
Mix well and pour into the sprayed 9x13 pan. Level it out with a spoon and top with 1-1/2 cups of cheese.
At this point, you may cover it with saran wrap, tin foil and freeze, unbaked. Or you may cover it and place in the refrigerator for up to 2 days, unbaked.
Bake for 35 to 45 minutes or until hot and bubbly. If the cheese starts to get too brown, just lightly cover with foil.
**You may also use sharp cheddar cheese. I grate my own cheese because the shredded cheese you buy in the store is covered with cellulose to keep it from clumping. Cellulose is wood pulp and used as an additive.
*You may sauté the onions and green pepper until tender if you wish.
For more wild turkey recipes, please visit http://www.misshomemade.com.