6 oz. dry spaghetti
1 lb. cooked, diced turkey (4 c.)
2 tbsp. pimento
1 tsp. dried parsley
1 can cream of mushroom soup
1 can cream of chicken soup
2 c. chicken broth
1 tsp. Worcestershire sauce
4 oz. American cheese slices
1/3 c. sliced mushrooms
3 tbsp. chopped fresh onion
3 tbsp. Parmesan cheese
1 1/2 c. frozen peas

Cook spaghetti 8 minutes (will still be firm). Saute mushrooms and onion in small amount of butter. Stir in soups and chicken stock and heat through. Combine in large bowl, the turkey, pimento, parsley, Worcestershire sauce, and peas. Add soup mixture, cooked spaghetti, and Parmesan cheese and mix gently. Pour into prepared casserole and top with cheese slices. Bake at 350 degrees for 35-40 minutes until heated through.