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"This entree is a great way to finish up a holiday turkey," reports Peggy Key of Grant, Alabama. "At times, I use chicken if I have that on hand instead. Try sprinkling grated cheese over the top of each helping for extra flavor."
This recipe is:
Quick
Nutritional Facts 1-1/2 cups equals 525 calories, 23 g fat (13 g saturated fat), 126 mg cholesterol, 842 mg sodium, 41 g carbohydrate, 3 g fiber, 38 g protein.
Originally published as Ranch Turkey Pasta Dinner in Quick Cooking January/February 2004, p20
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Reviewed on Apr. 22, 2013 by TravelBug1984
This is a simple & quick dish to make when you are pinched for time. I substitute turkey for canned chicken and it still tastes pretty good!
Reviewed on Nov. 17, 2012 by jollyholly12
Our whole family liked it. This was easy to make and tasted better the next day as a cold salad. The first time we made it we only had spicy ranch dressing and chicken breasts. We have tried both and like the spicy better. Tastes even better with shredded Parmesan!
Reviewed on Jun. 20, 2009 by eawinters
This is from the old Jan/Feb 2004 Quick Cooking and is a good one. I use a packet of dry Butter Buds reconstituted in 1/2 cup chicken broth instead of the butter and a frozen corn and black bean mix for the vegetables as some in my family don't care for green peas. I increase the vegetables to 3 cups and decrease the turkey or chicken to 2 cups. The fat goes way down to about 6 grams per serving and the calories to less than 350. Serve it with a green salad and crusty bread, for those who need it, and it is a very quick, substantial meal.
Reviewed on Jul. 07, 2008 by badkitty
This was pretty good!
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