Tuesday, November 20, 2012

Chicken Crecents, Chicken Enchilada Casserole, and Turkey Casserole Deluxe--What am I gonna do with all this leftover turkey?!

Most of you are probably already starting to sweat about what you are going to do with all your leftover turkey come Thursday.  Not me.  I'm skipping the turkey.  But I do have some suggestions for turkey leftovers.  These may not be new ideas, but sometimes we just need our memories jogged.  (Terry)

2 pkg crescent rolls
6 oz cream cheese
¼ C butter
2 med. green onions, chopped
2 C cubed chicken (3-4 chicken breasts) SUBSTITUTE LEFTOVER TURKEY
1 can mushrooms, drained
2 cans cream of chicken soup
½ tp pepper
Melted butter
1 C Mrs. Cubbison’s Seasoned Dressing (stuffing)
½ C pecans (I usually delete this ingredient.)
Cream butter and cream cheese.  Add:  pepper, chicken, onions, mushrooms.  Use ¼ C chicken mix per roll,. Unroll crescent rolls.  Put chicken mix on dough.  Pinch all edges together.  Dip in melted butter.  Roll in stuffing and pecans.  Bake at 350 for 20 min until golden brown. Heat cream of chicken soup, undiluted, and pour over rolls.
1 can cream of chicken soup
1 soup can of milk
1 medium onion, chopped
1 4-oz can diced green chilis
10 corn tortillas torn (or cut) into pieces
1/2 C shredded cheddar cheese
Combine soup and milk.  Add onion, green chilis, chicken, and tortilla pieces.  Pour into a greased casserole dish. Cover and bake at 350 for 30 minutes or until bubbly.  Sprinkle with cheese and serve.
Boil frozen broccoli spears.  Place in bottom of a 9x13 pan.  Cover with bone-free turkey pieces.  Prepare the following sauce:  2 cans cream of chicken soup, 1 C Best Food Mayonnaise, and 1 tp curry powder.  Pour sauce over chicken.  Spread shredded cheddar cheese over sauce.  Heat at 350 until bubbly, but be careful the sauce does not curdle.  (Can also top with croutons.)

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