Crock Pot Turkey Tetrazzini

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

1. Place all ingredients except spaghetti, parmesan, water and cornstarch into crock pot; stir.
2. Cook on low for 6-8 hours.
3. Serve over cooked spaghetti; sprinkle with parmesan cheese.
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.

turkey, chicken broth, lowfat cream of mushroom soup, sherry wine, cheddar cheese, mushroom slices, pimento stuffed olive, spaghetti, parmesan cheese, water, cornstarch

Taken from www.food.com/recipe/crock-pot-turkey-tetrazzini-20021 (may not work)