Turkey (or Chicken) Tetrazzini - Submitted by Gantt Edmiston 12/20/2008
Yield approximately six servings - Prep time 30 minutes

This is a great way to extend that holiday turkey and use the pieces
of meat, like thighs, legs and other pieces that do not get used as
large slices.  It freezes well for up to four months, just make sure
you thaw it in the refrigerator 48 hours before you plan to cook it
for your meal.

 2 cups or turkey (or chicken) meat diced into 1/2 inch bite sized-cubes
 8 ounces of cooked pasta (I prefer Rotini or Fusilli, Spaghetti works too)
   (The pasta measure is 8 ounces dry before cooking)
 1 large yellow onion, diced into 1/4 inch pieces
 1 cup celery, diced into 1/4 inch pieces
 1 large red bell pepper, diced into 1/4 inch pieces
   (Green bell pepper is fine, I just like the color the red provides)
 2 cans Campbell's cream of mushroom soup (undiluted)
16 ounces (2 cups) sharp cheddar cheese, grated
1/2 cup chicken broth (or leftover poultry gravy)
   Salt very lightly (soup, cheese and broth will add salt too)
   Black pepper to taste
   Olive oil or butter

Prepare pasta according to directions on type you use. Add to large bowl.
Dice meat and add to the large mixing bowl.
Saute onion, celery and bell pepper in olive oil or butter, you want the
  pieces to still be a bit crunchy, onions translucent. Add to mixing bowl.
Add undiluted cream of mushroom soup.  Salt and pepper.
Add HALF of the cheese to the mixing bowl.  Retain half as a topping.
Add chicken broth 
Mix all ingredients gently until combined.  
Pour into casserole dish.
Add remaining half of cheese on top.
Bake at 375dF for 30-45 minutes.  If you use a clear glass dish, you can
see the bubbles and the cheese topping will be melted, but not brown.

Probe with a fast read thermometer and bake until at least 170dF inside
the casserole in different locations.