Okay - I admit to making way too much food on Thanksgiving. Our family enjoys leftover turkey sandwiches with stuffing and gravy. But, that was two weeks ago - and enough is enough. Except, I still had a hefty turkey breast mocking me from the fridge. Today is the day I transform the rest of the Turkey and Stuffing into a meal for the family.
Poppy Seed Casserole (this is a perfect casserole for leftover poultry)
Combine cream of chicken soup with 16 oz sour cream. Spread half on the bottom of a 9x13 baking dish. Cube turkey breast (about 3 cups). Spread remainder of wet mixture over the top of the turkey. Sprinkle poppy seeds generously over the top. Crush a sleeve of butter rounds (Ritz Crackers) over the top. I deviated on this, today, I used leftover corn souffle, and crumbled the dried mixture over the top.
Bake at 350 for 35 minutes. Serve over rice with a green vegetable.
A shout out to a good friend who turned me onto this basic chicken casserole. It's so delicious the kids stood over the pan scooping out bites. Seriously.
Combine leftover stuffing (about 4 cups) with cream of celery and cream of mushroom soups. Leftover gravy would be a great addition to this. Spread into the bottom of a 9x13 casserole dish. Mixture will be heavy. The juices from the chicken will mix in nicely with the stuffing to rejuvenate it.
Coat 8-10 skinless, boneless chicken thighs with Lawry's Seasoning Salt and nestle them into the stuffing mixture.
Bake at 350 for 35 minutes. Serve with a green vegetable.
I will post pictures of these once they are baked off this week.