1 package (7 ounces) spaghetti
2 cups chicken or turkey broth
2 cups half-and-half, or milk
1/2 cup flour
1/4 cup butter or margarine
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups cut-up cooked turkey or chicken
1 cup sliced ripe olives
1/2 cup slivered almonds
1/2 cup shredded Cheddar cheese (4 ounces)
1. Cook and drain spaghetti as directed on package. Rinse with cold water; drain.
2. Heat oven to 350ºF.
3. Mix broth, half-and-half, flour, butter, salt and pepper in 3-quart saucepan. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute.
4. Stir in spaghetti, turkey, olives and almonds. Spread in ungreased rectangular baking dish, 13x9x2 inches. Sprinkle with cheese.
5. Bake uncovered 25 to 30 minutes or until hot and bubbly.
We tried this last night and really liked it! I used chicken, and actually, I used canned chicken - for convenience mostly. I would probably like it even better with regular chicken. I also think this would be a good freezer meal, but I haven't tried freezing it yet so I won't label it as such until I do.
Vegetarian Variation: Omit Turkey/Chicken, use vegetable broth instead of chicken broth, and add broccoli.
My friend, Michelle tells me that she made this last night, but she added broccoli to it to make a complete meal. Her family really liked it. Thanks, Michelle! I'm going to add broccoli to mine next time, too. :)
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