Here's another recipe that is great for Thanksgiving turkey leftovers. I usually make this casserole with cooked, cubed chicken, but it adapts very nicely for turkey too. In fact, I think just about anything tastes good bathed in a mixture of cream of chicken soup and sour cream! All you need to make this a meal is salad and a simple vegetable. The casserole freezes well before baking and reheats in the oven -- especially good to know if you're tired of turkey for now, but know you'll need a fast and easy dinner in another couple of weeks when the Christmas crazies strike.
POPPY SEED CHICKEN or TURKEY CASSEROLE
1 can cream of chicken soup
8 oz. sour cream
4 c. leftover cooked chicken breasts or turkey, cubed and/or chopped
1 tube Ritz crackers, crushed
1 stick butter, melted
1 tbsp. poppy seeds
Preheat oven to 350 degrees. In a large bowl, mix cream of chicken soup and sour cream. Stir in chicken or turkey and pour mixture into a flat casserole dish. In a small bowl, mix together crushed Ritz crackers, melted butter and poppy seeds. Sprinkle cracker mixture over top of chicken mixture. Bake for 30-40 minutes, until top is browned and sauce is bubbly around the edges.
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