First Lady Jacque Batt's Turketti Casserole

Got leftover turkey from the holidays? Turketti is the answer. This old-school casserole combines diced turkey (or chicken) with broken spaghetti noodles in a creamy mushroom sauce, topped with a generous layer of melted cheddar cheese.

The cream of mushroom soup does the work of building a rich, creamy base without making a roux or bechamel from scratch. Mixed with chicken broth, it coats every strand of spaghetti and keeps the casserole moist all the way through baking.

Break the spaghetti into short pieces before cooking so you can scoop it cleanly. Nobody wants to wrestle long noodles out of a casserole dish.

Chef Tips

• Use leftover roasted turkey or chicken for the best flavor. Rotisserie chicken works great in a pinch
• Don’t overcook the spaghetti before baking. Cook it just shy of al dente since it finishes cooking in the oven
• Let the casserole rest 10 minutes after baking so it sets up and slices more neatly
• Go heavy on the cheese if you like. The recipe is forgiving with the amount

Variations

• Stir in frozen peas or diced bell peppers for color and extra vegetables
• Swap cheddar for pepper jack to add a little kick
• Use cream of chicken soup instead of mushroom if that’s what you have on hand