Slow Cooker Turkey Tetrazzini

Slow Cooker Turkey Tetrazzini

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 2 cans (10.5 ounces each) cream of chicken soup
  • 1 can (14.5 ounces) chicken broth
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup dry white wine
  • 1 teaspoon coarse black pepper
  • 1/2 teaspoon salt
  • 1 box (1 pound) spaghetti, uncooked, broken into pieces
  • 1 package (8 ounces) sliced mushrooms
  • 4 cups diced cooked turkey
  • 1 1/2 cups frozen peas
  • 3/4 cup grated Parmesan cheese, divided
  • 1/2 cup sliced roasted red peppers
  • 1/4 cup Italian flavored bread crumbs

Directions

  1. In a large bowl with an electric mixer on LOW, beat the soup, chicken broth, cream cheese, wine, black pepper and salt until blended, about 1 minute.
  2. Stir in spaghetti, mushrooms, turkey, peas, 1/2 cup grated Parmesan and red peppers. Add mixture to a slow cooker crock.
  3. In a small bowl, combine remaining grated Parmesan and bread crumbs. Set aside.
  4. Cover slow cooker and cook on HIGH for 1 1/2 to 2 1/2 hours or LOW for 4 to 5 hours. Remove cover and sprinkle bread crumb mixture over turkey mixture and cook an additional 15 minutes.

Serves: 8-10

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