In a pan over medium-high heat, sauté onions and chopped turkey breast.

Add in frozen vegetables. For this recipe, I used frozen carrots, corn, and peas, as well as my own frozen seasoned vegetable mix.

Cover and cook for about 1 minute (to let the veggies steam and thaw a little).

Add cream of mushroom soup and milk. Mix in with chicken and veggies until fully combined.

Lower the heat to medium heat.

Add in all-purpose flour to thicken the mixture. I used about 1/4th of a cup, but you can add a little more or less depending on how thick your cream mixture is.

Cover and let simmer for about 5 minutes.

While that’s cooking, prepare your pasta according to the directions on the box (I used regular spaghetti noodles). Once your pasta is done cooking, drain the pasta water. Add about 2 tbsp of butter to the pasta and mix until melted.

In a baking pan (or casserole dish), add the pasta and pour the creamy turkey sauce over the pasta. Mix together until the pasta is fully coated.

Top with shredded cheese. I used an Italian mixture of asiago, mozzarella, parmesan, and provolone. You can use whatever kind of cheese you prefer—just make sure the pasta is completely covered with cheese!

Sprinkle with dried parsley. Bake at 350 degrees for about 15 minutes.

Serve & Enjoy!