My mom made this creamy and comforting dish while I was growing up. Whenever I have leftover chicken or turkey, I look forward to making this simple yet tasty meal. —Casandra Hetrick, Lindsey, Ohio

Ingredients

• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 1/3 cup sliced fresh mushrooms
• 1 tablespoon butter
• 2-1/2 cups reduced-sodium chicken broth
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2-1/2 cups cubed cooked turkey breast
• 6 ounces uncooked spaghetti, broken into 2-inch pieces
• 1/2 cup shredded reduced-fat colby-monterey jack cheese
• 1/2 teaspoon paprika

Directions

1. In a small skillet, saute the vegetables in butter until tender. In a large bowl, combine the broth, soup, salt and pepper.
2. In a 2-1/2-qt. baking dish coated with cooking spray, layer the turkey, spaghetti and vegetable mixture. Pour broth mixture over the top.
3. Cover and bake at 350° for 70-80 minutes or until spaghetti is tender, stirring once. Uncover; sprinkle with cheese and paprika. Bake 5-10 minutes longer or until cheese is melted.