Serves 6 to 8. Recipe is by Julie Kay.
1 cup leftover turkey
1 (10½-ounce) can cream of celery soup
1 bell pepper, chopped
2 stalks celery, chopped
1 onion, chopped
1 tablespoon cracked black pepper
1 cup chicken broth
1 (16-oz.) package angel-hair pasta, cooked
½ cup shredded pepper jack cheese
1. Put turkey, soup, bell pepper, celery, onion, black pepper and chicken broth into slow cooker.
2. Cook on low for 4 to 6 hours.
3. Cook pasta on stove top according to package directions.
4. Spoon turkey mixture over cooked pasta. Sprinkle cheese over all and serve.