Ingredients

• 3 cups cooked, chopped turkey (chicken) breast
• 8 -10 oz. fresh mushrooms, sliced
• 1 large onion, chopped
• 1 red pepper, chopped
• 2 cloves garlic, chopped (I love my garlic chopper)
• 1/4 cup of butter, or margarine (1/2 stick)
• 1/3 cup flour
• 3 cups chicken broth (or vegetable broth)
• 8 oz Cheddar  Cheese, shredded
• 8 oz Velveeta Cheese
• 1/4 cup Parmesan Cheese
• 1 tsp. Italian Seasoning
• Salt and Pepper to taste
• Tabasco hot sauce to taste ( I used 8 drops)
• 8 oz of spaghetti, or any kind of pasta, cooked

Instructions

1. Saute onion and pepper in butter (margarine), until soft - about 5 minutes.
2. Add mushrooms and garlic, and cook 2-3 minutes.
3. Sprinkle flour over this mixture and cook 1 minute.
4. Pour in broth and stir until thickened.
5. Mix in grated Cheddar cheese, and cubed Velveeta cheese.
6. Add seasonings and Tabasco sauce.
7. Cook 8 oz spaghetti, broken into 4 pieces (you can use any other pasta you may have on hand).
8. Fold turkey into the cheese/veggie mixture.
9. Add pasta into a casserole dish, and mix with the turkey/veggie mixture.
10. Sprinkle with Parmesan cheese.
11. Bake, uncovered, for 40 minutes at 350 degrees F.
12. Serve hot, with tossed salad, and garlic bread.

Notes