Ingredients

• 16 oz thin spaghetti, cooked al dente

• 3 cups leftover turkey, diced or shredded

• 2 cups shredded mozzarella cheese (divided)

• 1 cup shredded cheddar cheese (divided)

• ½ cup grated Parmesan cheese

• 1 (10 oz) can cream of mushroom soup

• 1 (10 oz) can cream of chicken soup

• 1 cup milk or heavy cream

• 1 (8 oz) block cream cheese, softened to room temperature

• 5 cloves garlic, minced

• 1 ½ cups chicken broth

• 1 ½ cups sour cream

• 1 teaspoon dried parsley

• 1 teaspoon Italian seasoning

• ½ teaspoon black pepper

Directions

1. Preheat Oven: Heat your oven to 375°F (190°C).

2. Cook the thin spaghetti until al dente according to package instructions. Drain and set aside.

3. In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, milk, softened cream cheese, minced garlic, chicken broth, sour cream, parsley, Italian seasoning, and black pepper. Mix until smooth and well combined.

4. Stir the diced or shredded turkey into the sauce mixture along with half of the mozzarella, cheddar, and parmesan cheese. Add the cooked spaghetti to the sauce mixture and toss to coat. Transfer the mixture to a greased 9x13-inch casserole dish.

5. Sprinkle the remaining mozzarella, cheddar, and Parmesan cheeses evenly over the top. Bake at 375°F for 30 minutes, or until the cheese is melted and golden brown.

6. Let the casserole rest for 5 minutes before serving. Enjoy!