Crock Pot Turkey Tetrazzini

My first Crock Pot meal of the year -Turkey Tetrazzini.  So easy, delicious, and a great recipe to use up leftover turkey or chicken.  Everything is put in the crock pot, set on low and cooked for four hours.  Dinner is ready to serve.

Begin by placing the soup, chicken broth, cream, and wine in a large bowel.  Stir and then add the remaining ingredients - reserving half of the Parmesan cheese.  One of the big pluses to this recipe is there is only one bowl to clean.  Yeah!  Spray the crock pot lightly with cooking spray before you put in the ingredients.  Top with the remaining cheese,  cover, cook, and serve - that's it.  An easy and delicious meal awaits you and your family.


Crock Pot Turkey Tetrazzini
From Betty Crocker

Ingredients
1 (10.5 oz) can cream of chicken or mushroom soup
1 cup vegetable or chicken broth
1/2 cup heavy cream
1/4 cup dry white wine
2 cups diced cooked turkey breast
2 cups broken uncooked spaghetti noodles
1 cup frozen peas
1 cup shredded Parmesan cheese, divided
1/4 cup chopped white onion
2 tablespoons chopped pimientos
1 (4.5 oz) jar Green Giant™ sliced mushrooms, drained
1 teaspoon dried parsley
1/4 teaspoon paprika
1/2 teaspoon salt
1/2teaspoon pepper
Pinch nutmeg
Chopped fresh parsley, for serving (optional)

Directions

1 Lightly spray bottom and sides of a slow cooker with cooking spray.
2 In a large bowl, stir together soup, broth, cream and wine. Add turkey, noodles, peas, 1/2 cup Parmesan cheese, onion, pimientos, mushrooms, dried parsley, paprika, salt, pepper and nutmeg. Stir until just combined.
3 Pour mixture into prepared slow cooker. Sprinkle top with remaining Parmesan cheese.
4 Cover and cook on LOW 4 to 5 hours until noodles are tender. Serve topped with chopped fresh parsley and more salt and pepper to taste.

Serves 4