LEFTOVER TURKEY OR CHICKEN CASSEROLE
Make and share this Leftover Turkey or Chicken Casserole recipe from Food.com.
Provided by pink cook
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients together and place them in a casserole dish.
- Cover with crushed potato chips and sprinkle with paprika.
- Bake uncovered at 350ºF. for about 30 minutes or until heated through and chips are lighty brown.
- Serve with noodles and a salad.
Nutrition Facts : Calories 433.8, Fat 24.4, SaturatedFat 5, Cholesterol 97.2, Sodium 1360.3, Carbohydrate 19.5, Fiber 1.2, Sugar 4.9, Protein 33.6
CHICKEN OR TURKEY CASSEROLE
This is a great casserole that can be made days ahead. Very rich and satisfying. A favorite with the guys of my house.
Provided by CoffeeB
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Make stuffing according to directions.
- Put 1/2 of the stuffing in the bottom of an 8x11 baking pan.
- Shred or chop the chicken/turkey into 1 inch pieces and place over the stuffing layer.
- Mix soup, mayo, sour cream together and spread over the chicken/turkey.
- Spread the remaining stuffing over the soup layer.
- Beat the two eggs with the 1 cup of milk and pour over all.
- Bake 1 hours.
TURKEY OR CHICKEN LAYERED CASSEROLE
Make and share this Turkey or Chicken Layered Casserole recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 17
Steps:
- Butter a 13 x 9-inch baking dish.
- In a skillet sauté onion, celery, bell pepper and garlic in oil until soft (about 5 minutes).
- Transfer the veggies to a large bowl.
- Add in cooked chicken or turkey, both cheeses, mayonnaise, parsley salt and pepper; mix to combine.
- Place half of the bread cubes in the prepared baking dish.
- Top with the chicken mixture.
- Sprinkle with about 1/4 cup Parmesan cheese.
- Top with remaining bread cubes.
- In a bowl beat eggs with a whisk; add in milk or half and half cream (if using) undiluted soup and Worcestershire sauce.
- Pour over the casserole.
- Sprinkle with about 1/4 cup grated Parmesan cheese (can sprinkle with grated cheddar also).
- Bake uncovered for about 1 hour.
Nutrition Facts : Calories 422.4, Fat 25.3, SaturatedFat 9.4, Cholesterol 134.6, Sodium 822.4, Carbohydrate 26.5, Fiber 1.3, Sugar 4.2, Protein 22.3
STOVE TOP CHICKEN OR TURKEY CASSEROLE
Make and share this Stove Top Chicken or Turkey Casserole recipe from Food.com.
Provided by BrendaM
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine butter, contents of vegetable/seasoning pouch and stuffing crumbs in 2 qt (2 L) casserole.
- Reserve 1 cup (250 mL) of mixture.
- Spread remaining stuffing crumbs evenly in bottom of dish.
- Blend soup and sour cream in a large bowl.
- Stir in remaining ingredients; spread over stuffing crumbs in pan.
- Sprinkle reserved stuffing over top.
- Cover and bake at 350°F (180°C) for 35 minutes.
- Uncover; bake an additional 5 minutes.
CHEESY RICE CASSEROLE WITH TURKEY
Gullah-Geechie cooking is all about one-dish meals, and this comforting rice casserole is just that. Instead of broccoli, which you'll commonly find in casseroles, I like to use a combination of shredded Brussels sprouts, carrots and red bell pepper for color and flavor.
Provided by Kardea Brown
Categories main-dish
Time 2h25m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Place the turkey breast on a parchment paper-lined baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Bake until the turkey is done, about 25 minutes. Remove from the oven and let cool 5 minutes, then dice.
- Melt 4 tablespoons butter in a small saucepan over medium heat. Add the flour and cook until it bubbles and begins to smell nutty, about 2 minutes. Slowly whisk in the chicken stock and half-and-half. Bring to a boil and cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Set aside.
- Heat the oil in a large, deep skillet over medium-high heat. Add the onion, Brussels sprouts, carrots and bell pepper and sauté until the vegetables begin to become tender, about 5 minutes. Season with 1/2 teaspoon each salt and pepper.
- Combine the vegetables, rice, turkey, white Cheddar and 1 cup yellow Cheddar in a large bowl. Spoon the mixture into a lightly greased 9-by-13-inch baking dish. Melt the remaining 4 tablespoons butter in a small bowl or microwave-proof glass measure, then add the panko and stir to combine. Sprinkle over the top along with the remaining cup yellow Cheddar.
- Cover the casserole with aluminum foil and bake for 30 minutes. Uncover and bake until the liquid is absorbed, the rice is tender and the cheese is melted, about 15 more minutes.
BISCUIT-TOPPED CREAMY CHICKEN OR TURKEY CASSEROLE
This is a pretty simple basic comfort food recipe, but it's darn good! you can really add in any veggies that you like even corn niblets are good too...if desired mix the melted butter with garlic powder and then brush over the biscuits. Make certain the the creamed chicken mixture is hot before putting it in the casserole dish otherwise the bicuits will get baked before the casserole gets hot and cooked.
Provided by Kittencalrecipezazz
Categories Chicken
Time 48m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 375 degrees.
- Grease a 13 x 9-inch baking dish.
- In a saucepan combine soup, cheddar cheese, Parmesan, chopped onion and mayo; bring to a boil and simmer for 2-3 minutes, stirring occasionally.
- Add in the cooked cubed chicken, frozen mixed veggies, mushrooms and cheddar cheese; mix to combine until heated through and the cheese has melted (about 2 minutes) then season with black pepper.
- Pour the hot chicken or turkey mixture into the prepared baking dish.
- Separate the refrigerated biscuit dough into 8 biscuits, then arrange over the hot chicken mixture (they will not cover the casserole completely).
- Brush each biscuit with melted butter.
- Sprinkle finely grated cheese around each of the biscuits.
- Bake for about 23-30 minutes, or until the biscuits are baked and the casserole is bubbly.
Nutrition Facts : Calories 888.7, Fat 57.1, SaturatedFat 24.7, Cholesterol 152.1, Sodium 1855.3, Carbohydrate 50.3, Fiber 2.1, Sugar 3.8, Protein 44.9
SMART-CHOICE STOVE TOP EASY TURKEY CASSEROLE
This recipe was made for Thanksgiving leftovers. Combine turkey, stuffing, broccoli, cheese and cream of chicken soup for an easy post-holiday casserole.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 6 servings, about 1-1/3 cups each.
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Add hot water to stuffing mix; stir just until moistened.
- Combine turkey and broccoli in 13x9-inch baking dish. Mix soup, milk and cheese; pour over turkey mixture. Top with stuffing.
- Bake 30 min. or until heated through.
Nutrition Facts : Calories 450, Fat 24 g, SaturatedFat 9 g, TransFat 1.5 g, Cholesterol 80 mg, Sodium 1430 mg, Carbohydrate 33 g, Fiber 3 g, Sugar 5 g, Protein 29 g
CHICKEN OR TURKEY TETRAZZINI DELUXE
Cooked chicken or turkey breast, pasta, veggies, sherry and broth with creamy and cheesy elements, all baked into a classic. This casserole is a great way to use leftover turkey or chicken. Delicious and freezes well too.
Provided by DACLKG
Categories World Cuisine Recipes European Italian
Time 1h
Yield 12
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
- Preheat oven to 375 degrees F (190 degrees C).
- Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11x14 inch baking dish. Sprinkle with Parmesan cheese and paprika.
- Bake in the preheated oven for 25 to 35 minutes, or until heated through.
Nutrition Facts : Calories 493.4 calories, Carbohydrate 39 g, Cholesterol 85.3 mg, Fat 24.7 g, Fiber 2.9 g, Protein 28.8 g, SaturatedFat 12.7 g, Sodium 943.9 mg, Sugar 4.7 g
GROUND TURKEY CASSEROLE
Its quick, fun and great! I learned this in grammar school. You may want to serve with corn bread or French bread and a salad.
Provided by Beki
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium-high heat, saute the ground turkey for 5 to 10 minutes, or until browned. Drain the turkey, stir in the tomato sauce and sugar, and set aside. In a medium bowl, combine the sour cream and cream cheese. Mix well and set aside.
- Cook noodles according to package directions. Place them into a 9x13-inch baking dish, then layer the turkey mixture over the noodles. Then layer the sour cream mixture over the turkey, and top with cheese.
- Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 515.6 calories, Carbohydrate 31.8 g, Cholesterol 145.3 mg, Fat 31.5 g, Fiber 1.7 g, Protein 26.9 g, SaturatedFat 17.4 g, Sodium 551.7 mg, Sugar 2 g
SOUTHWESTERN TURKEY CASSEROLE
A warm and delicious casserole that makes the most out of your left-overs.
Provided by Carrie Spencer
Categories World Cuisine Recipes Latin American Mexican
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, combine the chicken soup, mushroom soup, chile peppers and sour cream.
- Line the bottom of a 9x13 inch baking pan with corn tortillas. Follow with a layer of turkey. Pour soup mixture over turkey, sprinkle with 1/2 of the cheese. Repeat layers and top with cheddar cheese. Bake for 30 to 45 minutes or until cheese is browned and bubbly.
Nutrition Facts : Calories 433.8 calories, Carbohydrate 31.3 g, Cholesterol 74.2 mg, Fat 24.8 g, Fiber 3.6 g, Protein 22.5 g, SaturatedFat 12.1 g, Sodium 1021.5 mg, Sugar 2.2 g
VEGGIE TURKEY CASSEROLE
In Chattanooga, Tennessee, Michelle Summers relies on canned goods and frozen vegetables to hurry along this creamy main dish. "I like this quick casserole so much that I've requested it for my birthday dinner," Michelle notes. Tip: "Serve it with biscuits for a meal your family will love...mine sure does!" she adds.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine all the ingredients. Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Stir before serving.
Nutrition Facts : Calories 379 calories, Fat 13g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 1226mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 6g fiber), Protein 37g protein.
LEFTOVER CHICKEN OR TURKEY RICE CASSEROLE
I had a look at some of the other recipes like this on Recipezaar but mine is a little different so here it is. Occasionally we will have a roast turkey as a treat and this is what I make with the leftovers. I haven't made it with chicken yet but I'm sure it is just as tasty as with the turkey. It is also kid friendly, my 17 month old daughter will eat this no problem. (Cooking time includes 10 mins approx for cooking of rice)
Provided by Mandy
Categories Rice
Time 58m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat oven to 180C and spray a casserole dish with nonstick cooking spray.
- Heat oil in a frypan and add garlic and onion, saute for 3 minutes.
- Add the capsicum, corn, 1/4 cup stock, thyme and pepper, cook until capsicum softens, approx 3 minutes.
- Stir in the remaining stock, rice, sour cream and mustard. Add the chicken and remove from heat.
- Stir in 1/3 of the cheese and parsley until well combined.
- Transfer mix to the prepared casserole dish and sprinkle with the remaining cheese.
- Cook for approx 20-25 mins until the casserole is heated through and the cheese has melted.
Nutrition Facts : Calories 370.3, Fat 14.5, SaturatedFat 6.4, Cholesterol 52.9, Sodium 404.4, Carbohydrate 41.3, Fiber 2.4, Sugar 4.6, Protein 18.8
CHICKEN OR TURKEY TETRAZZINI CASSEROLE
Three flavors of canned soup takes the place of a creamed sauce for this recipe, I like to use 2 cans cream of mushroom and 1 can cream of chicken, I would suggest to add in salt if needed at the table as the creamed soups have enough salt already added . This is really good! :)
Provided by Kittencalrecipezazz
Categories Poultry
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees F.
- Butter a 13 x 9-inch casserole dish (or a large oval casserole dish).
- Cook the pasta in a large pot of boiling water until al dente (do not overcook the pasta, leave semi-firm as it will cook more in the oven) drain, then transfer to a large bowl.
- Add in whipping cream and all three canned soups, cooked chicken or turkey, sour cream, Parmesan cheese, 1-1/2 cup grated cheddar cheese and frozen peas (if using) toss well to combine.
- In a large skillet melt butter; add in the mushrooms and cook until all the liquid is removed (about 10 minutes).
- To the skillet with the mushrooms, add in onions, garlic and jalapeño pepper (if using) sauté until onions are soft; add to the soup mixture.
- Using a wooden spoon mix all ingredients together until well combined.
- Season with seasoned salt and pepper (or white salt).
- Transfer to prepared baking dish.
- Cover with foil and bake about 30-35 minutes (or until hot and bubbly) uncover and sprinkle with about 1 cup grated cheddar cheese, return to oven and bake until cheese is melted (about 5-8 minutes).
Nutrition Facts : Calories 722.2, Fat 40.4, SaturatedFat 21.2, Cholesterol 134.7, Sodium 1135, Carbohydrate 50.4, Fiber 0.7, Sugar 3.6, Protein 39.2
TURKEY AND STUFFING CASSEROLE
Two recipe classics are combined into an easy and delicious meal.
Provided by KRISTI EVANS
Categories Meat and Poultry Recipes Turkey Breasts
Time 1h5m
Yield 5
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, combine the stuffing crumbs, sage, celery and chicken broth, and then set aside. Place the celery soup and the chicken soup into two separate bowls and add 1/2 of a soup can of water to each. Stir these well and set aside.
- Sprinkle 1/3 of the stuffing crumb mixture into the bottom of a lightly greased 9x13-inch baking dish. Then layer with 1/2 of the shredded turkey meat and pour the celery soup mixture over this. Sprinkle another 1/3 of the crumb mixture over this, followed by the remaining turkey. Pour the chicken soup mixture over this and top off with the remaining stuffing mixture. Drizzle the melted butter over all and press the entire mixture down into the dish until firmly packed.
- Bake at 425 degrees F (220 degrees C) for 20 to 30 minutes.
Nutrition Facts : Calories 807.4 calories, Carbohydrate 66.7 g, Cholesterol 239.2 mg, Fat 19.7 g, Fiber 4.4 g, Protein 86.3 g, SaturatedFat 8.6 g, Sodium 2523.3 mg, Sugar 3.9 g
MAKE -AHEAD CHICKEN (OR TURKEY) CASSEROLE
I tried this one over the weekend to good "reviews" from my family. It's a little putzy, but I saved some time by cooking the rice and chicken at the same time, then making the sauce while the chicken cooled, then doing the veggies after I did the chicken. At any rate - it was worth the putzing. It says it serves six, but with us all going back for more,it was almost gone.
Provided by HEP MEP
Categories One Dish Meal
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a saucepan, bring broth to a boil. Add rice,and cook on low till liquid is absorbed - about 20 minutes. Place in a lightly oiled or sprayed 4-quart casserole.
- While rice is cooking, make Parmesan Cheese sauce and set aside.
- Preheat oven to *350. In a skillet melt butter. Add the mushrooms.bell pepper,onion,and almonds. Saute until soft-about 5 minutes.
- Stir in parsley and basil.Add to the rice in the casserole along with the chicken and Parmesan Cheese sauce and mix well. Season with salt and pepper.
- Bake,covered, until bubbly - about 45 minutes. Serve immediately.
- PARMESAN CHEESE SAUCE.
- In a saucepan over medium heat, melt butter or margarine.Add flour and salt and stir until blended. Add broth and stir until slightly thickened. Add milk,wine and Parmesan cheese, and stir until smooth and flavors are blended - about 2 minutes. Remove from heat and stir in sour cream.
Nutrition Facts : Calories 350.4, Fat 19.1, SaturatedFat 10.4, Cholesterol 41.8, Sodium 588.7, Carbohydrate 34.2, Fiber 1.8, Sugar 1.9, Protein 10.2
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