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This is the ultimate comfort food. This meal is “already stocked” because it is so customizable and often helps you use up a few things left in your fridge—the last of your half and half, that little bit of white wine left in the fridge, the turkey or chicken leftover from another meal, that half package of pasta…

Vegetarian: Omit turkey; add 2 cups steamed broccoli.

Gluten-free: Use gluten-free pasta; use gluten free all-purpose flour.

Paleo: Use ghee instead of butter. 

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • ¼ c butter or margarine

  • ¼ c all-purpose flour

  • ½ tsp salt

  • ¼ tsp pepper

  • 1 c chicken broth

  • 1 c half and half (or heavy whipping cream)

  • 2 Tbsp sherry wine (or white wine)

  • 8 oz spaghetti (cooked and drained)

  • 2 c cooked, cubed turkey (or chicken)

  • 3 oz can sliced mushrooms, drained

  • ½ c grated Parmesan cheese


1. Heat oven to 350. Melt butter in large saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly.

2. Remove from heat. Stir in broth and half and half. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in sherry, spaghetti, turkey, and mushrooms.

3. Pour mixture into ungreased two-quart casserole dish. Sprinkle with Parmesan cheese.

4. Bake, uncovered, for 30 minutes or until bubbly and golden brown on top.

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