Every year after Thanksgiving my mother in law Mary would make one of my absolute favorite meals with leftover turkey. Since it has been so chilly for July I finally pulled out the recipe to attempt making it for the first time myself. I will admit I was slightly intimidated because it is always so delicious when Mary made it, then it hit me, I couldn’t compare mine to hers, she was a pro at this and I was just trying it for the first time. I think it turned out pretty well, I will definitely be making it again!
For this recipe you will need, Angel Hair pasta, onion, butter, flour, salt, white pepper, poultry seasoning, ground mustard, milk, shredded cheese and chicken. (The chicken is not pictured because it was still baking)
Cook pasta for about 4 minutes until almost tender.
Melt butter in saucepan, add onion cook and stir until tender. (I omitted the onion)
Stir in flour until well blended, then gradually add milk and stir so no lumps form.
Season with salt, pepper, poultry seasoning and mustard. Cook over medium heat stirring constantly until it thickens.
Remove from heat and add cheese. Stir until cheese melts.
Stir in pasta and cooked chicken.
Place in 8×8 baking dish. Top with remaining cheese.
Bake for 25 minutes at 400 until sauce is bubbly and cheese is toasted
- 1 8oz package Angel Hair pasta
- 2/3 cup sliced onion
- 1/4 cup butter
- 1/4 cup all purpose flour
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon ground mustard
- 2 cup milk
- 1 cup shredded sharp cheddar or Mexican blend cheese
- 1 pound cooked, chopped turkey (I substitute chicken)
Preheat oven to 400
Bring large pot of water to boil. Add pasta and cook for about 4 minutes (until almost tender). Drain.
Melt butter in saucepan over medium heat. Add onion; cook and stir until tender, Stir in flour until well blended, then gradually add milk and stir so no lumps form. Season with salt, white pepper, poultry seasoning and ground mustard. Cook over medium heat stirring constantly until it thickens. remove from heat and add 2/3 cup of the cheese. Stir until cheese melts.
Stir in pasta and cooked chicken. Place in 8×8 baking dish. Top with remaining cheese.
Bake for 25 minutes until sauce is bubbly and cheese is toasted.
I served it with some cheesy bread that I made with Rhodes Rolls, that is one of my favorite go to sides, if I remember to take the rolls out in time for them to rise.
P.S. Thanks Zach for coming up with the title for this post!