Turkey Chicken Tetrazine Casserole

2 cups Sliced Mushrooms

1 cup diced red or green pepper or celery or a mixture

1 Tbsp Butter or Oil

1 tsp lemon juice

½  tsp paprika

 ¼ tsp nutmeg

1 Small package Cream of Vegetable Soup Mix

4 Cups water

1 cup pasta [your choice]

2 cups cut-up cooked turkey or chicken

In a large saucepan brown mushrooms in butter and add lemon juice and spices. Add package of soup with 4 cups of water. Bring to a boil and simmer at least 30 minutes stirring occasionally. Add pasta and cooked turkey, bring back to boil and simmer at least 15-20 minutes. Add a little extra water if mixture is too thick

Raw cut up chicken or turkey can be used and browned along with mushrooms then continue recipe.

Yield: 6, 2 cup servings

 

      

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share this recipe:
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