Hot Chicken or Turkey Casserole
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:
4 eggs
1/2 cup sliced almonds
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 the mushroom soup recipe)
1/4 cup minced yellow onion (can also add some minced garlic or garlic powder)
1 eight-oz can drained water chestnuts, sliced (optional)
1/3 tp 1/2 cup bread crumbs
grated parmesan cheese (optional)
Hard-boil and peel the eggs, chop into pieces
Toast sliced almonds carefully in oven under broiler until just slightly browned
Heat oven to 350 oF
Carefully mix all ingredients in a large bowl, except for bread crumbs and parmesan cheese
Spread mixture in a casserole dish
Top with bread crumbs (and parmesan cheese if using)
Bake at 350 oF until bubbly, about 20 min
Serves 3-4