Crock Pot Turkey Tetrazzini

• diced cooked turkey breast (for ease, buy a precooked breast, such as Jennie-O)2 1⁄2 cups
• (14 1/2 ounce) can fat-free chicken broth↗1
• (10 1/2 ounce) can low-fat cream of mushroom soup1
• teaspoons sherry wine or 2 teaspoons cooking wine↗2 teaspoons
• shredded low-fat cheddar cheese↗1⁄2 cup
• ounces canned mushroom slices, drained↗8 ounces
• cup pimento stuffed olive (optional)↗1⁄4 cup

  optional

• ounces uncooked spaghetti↗12 ounces
• parmesan cheese↗
• tablespoons water↗3 tablespoons
• tablespoons cornstarch↗1 1⁄2 tablespoons

Step-by-step instructions

1. 1

   Place all ingredients except spaghetti, parmesan, water and cornstarch into crock pot; stir.

2. 2

   Cook on low for 6-8 hours.

3. 3

   Serve over cooked spaghetti; sprinkle with parmesan cheese.

4. 4

   Prior to serving, you'll probably want to thicken this a little more. Mix lukewarm water and cornstarch in a bowl until corn starch is dissolved. Add to crock pot mixture. Stir until thickened. If it it not thick enough you may repeat this step.