2 cups spaghetti, broken into 2” pieces
1 chicken bouillion cube
1 can cream of mushroom soup
1 ½ cups cubed cooked turkey or chicken
pinch each of pepper & celery salt
1 small onion, finely chopped
1 ½ cups shredded cheddar or Colby/ Monterey Jack cheese
Cook spaghetti. Meanwhile dissolve bouillon cube in ¾ cup of water. Add soup, turkey, pepper, celery salt, onion & half of the cheese. Drain the spaghetti and add the soup mixture. Transfer to a 2 qt. baking dish. Top with remaining cheese. Bake at 350F for 30-40 minutes or until heated. Serves 6.
NOTE: This is a great food storage recipe. I store everything that it calls for. You can easily substitute the cubed chicken with canned chicken; this will affect the taste some. You can also try adding frozen peas before baking. I found this recipe years ago in, I believe, Taste of Home.