If you’re anything like me, come early January you have a freezer full of turkey or ham that’s leftover from the holidays. I’ve actually got both this year, with an emphasis on turkey thanks to my Roasted Turkey vs. Slow Cooker Turkey experiment! …Not to mention 20 cups of homemade turkey broth (made from boiling the turkey carcass with veggie scraps) frozen in 2 cup portion freezer baggies.
Needless to say, many of my favorite recipes for using leftover chicken are finding themselves accommodating the remnants of a much larger bird. On top of making Cheesy Chicken Baked Potato Soup, Easy Chicken & Biscuits Pot Pie, Thai Chicken & Noodles in Peanut Sauce and Homemade Chicken Mac & Cheese, I also wanted to try something new.
Think of it as an insanely indulgent creamy tomato sauce baked chicken spaghetti… or as my kids call it “Cheesy Turkey Spaghetti Pie”.
All of my leftover turkey was meticulously de-boned and separated into into freezer baggies in meal size portions. Assuming you did the same, remember to take a baggy out of the freezer the day before its needed and pop it into the fridge to give it plenty of time to defrost. It can be defrosted in the microwave too, but the meat gets a little dry.
2 Tablespoons Olive Oil
1 cup chopped onion
3 cloves minced garlic
2-3 cups cooked chicken, cubed (I used leftover turkey)
2 (14 oz.) Cans diced tomatoes with garlic, basil and oregano
1 cup Heavy cream
1 small (3 oz.) Package cream cheese
2 cups shredded mozzarella cheese
1 (8 oz) package Angel hair pasta (cooked “al dente” according to package directions)
Preheat oven to 350 degrees and oil a 9″x13″ baking dish.
In a large skillet over medium-high heat, cook the onion and garlic in olive oil until fragrant and tender.
Add chicken, tomatoes and cream. Bring to a boil, then reduce heat and simmer 10 minutes (or until slightly thickened).
Add cream cheese and 1 cup mozzarella. Stir until cheeses are melted and incorporated into the sauce.
Add the cooked pasta. Toss gently to coat.
Spoon into prepared baking dish and sprinkle evenly with remaining mozzarella.
Bake for 30 minutes at 350 degrees (uncovered).
Left cool slightly before serving. I used a metal spatula to cut and serve (similar to a lasagna). Great with salad or veggies!