Tired of turkey sandwiches? Take those leftovers up a notch with a little hot sauce, pasta and cheese enveloped in creamy chicken soup. Voila, everything old is new again!
cost per recipe: $22.18
The price is determined by the national average.
cups shredded cooked turkey
tablespoons cayenne pepper sauce
ounces (about 1 1/2 cups) rotini (spiral) pasta, cooked and drained
stalk celery, sliced (about 1/2 cup)
can (15.25 ounces) Del Monte® Golden Sweet whole kernel corn, drained
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
cup blue cheese salad dressing or light blue cheese salad dressing
cup shredded Monterey Jack cheese (about 4 ounces)
cups French's® French Fried Onions
Set the oven to 350°F. Spray an 11x8x2-inch baking dish with vegetable cooking spray.
Stir the turkey and pepper sauce in a large bowl. Stir in the rotini, celery, corn, soup, salad dressing and cheese. Spoon the turkey mixture into the baking dish.
Bake for 15 minutes. Sprinkle with the onions.
Bake for 10 minutes or until the onions are golden brown.