Turkey and Ham Tetrazzini

Ingredients 1 (10 3/4-ounce) can reduced-sodium cream of chicken soup
1 (10 3/4-ounce) can reduced-sodium cream of mushroom soup
3/4 cup reduced fat milk
3 tablespoons diced pimientos (undrained)
1 (2 1/4-ounce) can sliced black olives (drained)
1/4 teaspoon black pepper
pinch ground nutmeg
12 ounces fully-cooked oven roasted turkey breast
1 (8-ounce) package cooked ham chunks
8 ounces linguine (1/2 box)
1/2 cup chicken flavored crackers (about 12 crackers)
large zip-top bag
butter cooking spray
1 tablespoon grated Parmesan cheese


Steps
1. Place oven rack 10-12 inches from broiler, then preheat oven on broil. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high heat for pasta.
2. Stir together in a microwave-safe bowl: soups, milk, pimientos, olives, pepper and nutmeg.
3. Dice turkey into bite-size pieces and add to soup mixture. Stir in ham, cover and microwave on high 6-7 minutes, or until fully heated.
4. Break pasta into 2-inch strips while adding to boiling water. Bring back to boil and boil 7-10 minutes, or until desired doneness, stirring occasionally.
5. Place crackers in zip-top bag and crush.
6. Drain pasta (do not rinse) and add to soup mixture, mixing thoroughly.
7. Spray 8-inch square baking dish with cooking spray. Spread Tetrazzini in dish and sprinkle with crackers and cheese.
8. Broil 1 minute, or until golden brown. Note: Leaving the Tetrazzini in the oven over 1 minute may result in burning.
9. Remove from oven and let stand 8-10 minutes before serving.

(Recipe Courtesy of Publix Apron's Simple Meals)