Hot Chicken or Turkey Casserole

This is one way to use turkey leftovers. I'm not sure where I picked up this recipe. The almonds and sliced water chestnuts give a nice crunch to the dish.

Ingredients:

3 cups chopped cooked chicken (or turkey)

1/2 cup mayonnaise

1 can cream of mushroom soup or 1 1/2 cups of homemade mushroom soup base (see mushroom soup recipe)

4 eggs

1/2 cup sliced almonds

1/4 cup minced yellow onion (can also add some minced garlic or garlic powder)

1 8-oz can drained water chestnuts, sliced

1/3 cup bread crumbs

parmesan cheese (optional)

• Hard-boil and peel 4 eggs, chop into pieces

• Toast sliced almonds carefully in oven under broiler until just slightly brown

• Heat oven to 350 oF

• Mix all ingredients in a large bowl, except for bread crumbs and parmesan cheese

• Spread mixture in a 4 quart casserole

• Top with bread crumbs (and parmesan cheese if using)

• Bake at 350 oF until bubbly, about 20 min