CHICKEN or Turkey TETRAZZINI

1 (10 1/2 oz.) can cream of mushroom soup
1 (10 1/2 oz.) can cream of chicken soup
1 c. broth or milk
2 c. shredded Velveeta cheese
4 c. cooked spaghetti (8 oz. uncooked)
4 c. boned, diced turkey or chicken
1/2 c. mushrooms and/or toasted almonds
1/2 c. Parmesan cheese, grated
Dash of paprika

Blend soups and broth, stir in Velveeta cheese, spaghetti, meat and almonds or mushrooms. Turn into shallow greased baking dish. Sprinkle top with Parmesan cheese and paprika. Bake at 350 degrees for 30 minutes until bubbly and brown.
Makes 8 to 10 servings. Freezes well before or after baking.

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