Chicken or Turkey Casserole
Submitted by marylm
Layered casserole of chicken or turkey, green beans, and almonds in creamy mushroom soup sauce, topped with buttery stuffing. The ultimate leftover turkey makeover.
YIELD
6 servingsPREP
20 minCOOK
45 minREADY
1 hrsThanksgiving leftovers, meet your second act.
This casserole layers cubed chicken or turkey with French-cut green beans and slivered almonds, all bound together with cream of mushroom soup and milk. A top layer of buttered stuffing mix bakes up golden and crunchy while everything underneath turns bubbly and creamy.
It’s the kind of recipe that exists specifically to give leftover poultry a purpose. But honestly, it’s good enough to roast a chicken just so you can make this the next day.
Kitchen Tips
- Partially cook the frozen green beans before layering. They need a head start or they’ll still be crunchy when the casserole is done.
- Moisten the top layer of stuffing with hot water and melted butter before spreading it on. Dry stuffing on top just burns.
- Use as much chicken or turkey as you like. This recipe is flexible on purpose. Two to three cups is a good starting point for six servings.
Ingredients
Directions
Use as much sliced or cubed chicken or turkey as desired.
Partially cook frozen green beans. Arrange stuffing, green beans, and almonds in layers in greased, shallow casserole.
Pour over all milk.
Moisten 1⅓ cup stuffing with ¼ cup hot water and 2 tablespoon melted butter.
Spread over casserole.
Bake iat 400℉ (200℃). oven for 30 minutes or until hot and bubbly.
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