This was one of my mom’s go-to dishes when I was a kid. The creamy cheesy goodness made it such good comfort food. I always imagined it was a lot of work to make, so I was thrilled when my mom told me it’s pretty much just an assemblage of freezer and pantry items plus leftover Thanksgiving turkey or $5 Costco rotisserie chicken! You can even use canned mushrooms instead of cooking fresh ones. I also added parsley and breadcrumbs, but my mom’s version was good even without that.

Guessipe

• 1 lb spaghetti, cooked to just before al dente
• 1 stick butter
• 1 lb mushrooms, sliced
• 4 cups cooked turkey or chicken, cut into bite-sized pieces
• 1 cup frozen peas
• 2 cans cream of mushroom soup
• 1 cup fresh parsley
• 1/2 tsp red pepper flakes
• salt and pepper to taste
• 2 cups shredded cheese (any melty cheese like mozzarella or cheddar)
• 1 cup breadcrumbs

Melt the butter in a pan over medium heat. Add the mushrooms and cook until the mushrooms are cooked through.

Add the turkey/chicken, peas, cream of mushroom soup, and parsley. Stir and cook until warmed through.

Add red pepper flakes and salt and pepper to taste.

Mix the pasta with the mushroom mixture. Transfer to a 13×9 baking dish.

Mix the cheese and breadcrumbs together.

Spread the cheese mixture evenly over the pasta.

Bake at 350 degrees F until golden brown on top (about 40 minutes).