Chicken and Turkey Casserole recipes

After Christmas and Thanksgiving dinner, there tends to be a lot of leftover turkey. You can only eat so many turkey sandwiches, so it is nice to have some reliable recipes you can turn to when you need them. These recipes are easy and reliable and don't have too many ingredients.

INGREDIENTS

1/4 CUP BUTTER OR MARGARINE

1/3 CUP FLOUR

1 1/2 TEASPOONS SALT

1/8 TEASPOON PEPPER

1 1/2 CUPS MILK

1 CUP CHICKEN BROTH

2 CUPS COOKED CUT UP CHICKEN OR TURKEY

1 1/2 CUPS COOKED WHITE OR WILD RICE

1/3 CUP CHOPPED GREEN PEPPER

4 OUNCE CAN MUSHROOM STEMS AND PIECES, DRAINED

DIRECTIONS

Preheat over to 350 degrees

Heat margarine in 2 quart saucepan on low, until melted. Stir in flour,salt and pepper.

Stirring constantly until bubbly, remove from heat. Add milk and broth and return to heat on high.

Stirring constantly, heat to boiling, boil and stir for one minute then add rice and rest of ingredients.

Pour into ungreased 2 quart casserole dish. Bake uncovered for 40 to 45 minutes until bubbly

INGREDIENTS

10 3/4 CAN CONDENSED CREAM OF POTATO SOUP

1 CUP MILK

1/2 TEASPOON SALT

2 CUPS COOKED CHICKEN OR TURKEY

16 OUNCE BAG FROZEN BROCCOLI,CARROT AND CAULIFLOWER VEGETABLE COMBINATION

1 CUP SHREDDED CHEDDAR CHEESE

DIRECTIONS

Preheat oven to 375

Combine soup,milk,salt,chicken,vegetables and 1/2 cup cheese. Place in 8 x 12 baking dish

Bake covered for 20 minutes

Uncover, bake 15 minutes longer.

Sprinkle with rest of cheese and bake 3 minutes longer

INGREDIENTS

10 OUNCE PACKAGE FROZEN PEAS AND CARROTS

1/3 CUP MARGARINE OR BUTTER

1/3 CUP CHOPPED ONIONS

1/3 CUP FLOUR

1/2 TEASPOON SALT

1/4 TEASPOON PEPPER

1 1/2 CUPS CHICKEN BROTH

2 1/2 TO 3 CUPS CUT UP TURKEY

PASTRY FOR 2 CRUST PIE

DIRECTIONS

Preheat oven to 425 degrees.

Rinse frozen vegetables under running water to separate

In medium saucepan under low heat, melt butter, then add flour,salt,pepper and onion.

Cook, stirring constantly,until mix is bubbly. Remove from heat.

Stir in broth and milk, put back on high heat. Heat to boiling stirring constantly. Boil for one minute.

Remove from heat and add chicken and vegetables

Prepare pastry. Use 2/3 to cover bottom and sides of 9 inch baking pan.

Pour turkey mix into pastry.

Use rest of pastry to cover top of turkey, cut vent holes in the top pastry. Crimp the edges together.

Bake for 35 minutes or until golden brown

INGREDIENTS

1 POUND PACKAGE FROZEN CUT BROCOLLI

2 CUPS COOKED CUT UP CHICKEN OR TURKEY

1 CAN CONDENSED CREAM OF CHICKEN SOUP

1/2 CUP MAYONNAISE

1 TEASPOON LEMON JUICE

1 /2 CUP SHREDDED CHEDDAR CHEESE

1/2 CUP SOFT BREAD CRUMBS

2 TABLESPOONS MELTED BUTTER

DIRECTIONS

Preheat oven to 350 degrees. Grease 2 quart baking dish. Cook Broccoli as directed on package and drain.

Arrange broccoli in baking dish, layer chicken over broccoli.

In small bowl combine soup,mayonnaise and lemon juice, mix well. Spread over chicken and sprinkle with cheese.

In small bowl, mix crumbs and melted butter. Sprinkle over top of other ingredients.

Bake for 30 to 35 minutes or until thoroughly heated.

Make 6 servings

INGREDIENTS

7 OUNCES UNCOOKED SPAGHETTI

1/4 CUP MARGARINE OR BUTTER

8 OUNCE PACKAGE SLICED FRESH MUSHROOMS

3 TABLESPOONS FLOUR

2 CUPS CHICKEN BROTH

1/4 CUP HALF AND HALF

1 TABLESPOON CHOPPED PARSLEY

1/2 TEASPOON SALT

1/8 TEASPOON NUTMEG

DASH PEPPER

3 CUPS CHOPPED COOKED CHICKEN OR TURKEY

3/4 CUP GRATED PARMESAN CHEESE

DIRECTIONS

Cook Spaghetti, drain and cover to keep warm.

Preheat oven to 350 degrees.

Melt margarine in large saucepan, over medium heat. Add mushrooms, cook until tender, stirring occasionally.

Stir in flour, cook one minute or until smooth and bubbly, stirring constantly. Gradually stir in broth. Cook and stir over medium heat until slightly thickened and bubbly. Remove from heat.

Add half and half, parsley,spices, mix well.

Add chicken and cooked spaghetti, toss to combine. Spoon into ungreased 13 x 9 baking dish. Sprinkle with cheese.

Bake at 350 degrees for 30 to 35 minutes or until thoroughly heated.