1/2 c. chopped onion
1/2 c. chopped red or green pepper
1/2 c. thinly sliced celery
1 (14 1/2 oz.) can chicken broth
2 (10 3/4 oz.) cans cream of celery soup
1/4 c. water
3 (5 oz.) cans chunk turkey in water, drained or 12 oz. fresh cooked turkey
1 (8 1/2 oz.) can peas, drained
2 (4 oz.) cans sliced mushrooms, drained
1/4 c. grated Parmesan cheese
Pepper
1 lb. thin spaghetti, cooked
1/2 c. unseasoned dry bread crumbs

In large saucepan saute onion, red or green pepper, and celery in small amount of the chicken broth until tender (about 3 minutes). Stir in soup and remaining chicken broth. Cook over medium-high heat until hot. Stir in water, turkey, peas, mushrooms and cheese. Cook 2 minutes. Season to taste with pepper. Add spaghetti, stirring to coat with sauce. Spoon into 3-quart casserole. Sprinkle bread crumbs over casserole. Bake at 350 degrees until bubbly (about 30 minutes). 8 servings