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Turkey Casserole (or chicken) Recipe

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This recipe for Turkey Casserole (or chicken), by , is from The Ising Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Richard Ising
Added: Friday, September 29, 2006


Between 1 & 3/4 lbs to 2 lbs of chopped turkey or chicken or any combination.
7 oz seasoned croutons
8 oz grated cheddar cheese
2 T margarine
1/4 tsp pepper
1/2 cup onion chopped fine
1/2 cup shallots chopped fine
1 tsp minced garlic
2 cups broth (low sodium turkey or chicken)
1 can cream of mushroom soup
2 T flour
4 oz chow mien noodles

Spray a 9" X 13" X 2" casserole dish with non-stick.
Layer bottom with 1/3 of the croutons.
Spread 1/3 of the meat over the croutons.
Spread 1/4 of the cheese.
Repeat the above 3 steps 2 more times.
In skillet over medium heat:
Saute butter, onions, shallots, garlic & pepper with whisk.
Constantly stir until onions are soft.
Add flour & stir until there are no more lumps.
Add broth & cream of mushroom soup.
Stir until bubbly.
Pour sauce over the 3 layers in the casserole dish & spread evenly.
Spread last 1/4 of the cheese over the sauce.
Spread chow mien noodle on top.
Bake in 350 preheated oven until bubbly; about 45 minutes.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This recipe originally called for stewing a chicken for the meat & broth. Peg has found that this casserole is the best way to use the turkey meat that is left from the Thanksgiving turkey.




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