This was a fantastic way to use all of our turkey leftovers from the holidays. It makes a lot and the kids both loved it. I think it would work well with ham too.
2 1/2 cups diced cooked turkey breast (for ease, buy a precooked breast, such as Jennie-O)
1 (14 1/2 ounce) can fat-free chicken broth
1 (10 1/2 ounce) can low-fat cream of mushroom soup
1/2 cup shredded low-fat cheddar cheese (I used a little more cheese)
8 ounces canned mushroom slices, drained
1/4 cup pimento stuffed olive (optional) (I did not use these)
12 ounces uncooked spaghetti or any type of noodle
3 tablespoons water
1 1/2 tablespoons cornstarch
Place all ingredients except spaghetti, parmesan, water and cornstarch into crock pot; stir. Cook on low for 6-8 hours. Serve over cooked spaghetti; sprinkle with parmesan cheese. Prior to serving, you'll probably want to thicken this a little more. Mix lukewarm water and cornstarch in a bowl until corn starch is dissolved. Add to crock pot mixture. Stir until thickened. If it it not thick enough you may repeat this step.