This Chicken and Rice Casserole is a simple meal to prepare. This would be a great use for leftover turkey!
1 Family Size Box (Or 2 Regular Size) Chicken Flavored Rice-a-Roni
4 Tablespoons Butter, for Rice-a-Roni
3 Cups Shredded Chicken or Turkey
1 Stalk Celery, chopped
1 Onion, finely chopped
3/4 Cup Sour Cream
1 Can Cream of Chicken Soup
1/2 Cup Slivered Almonds
1/2 Cup Corn Flakes
Preheat oven to 325°F.
Prepare the Rice-a-Roni following the package directions.
Stir in chicken, celery, onion, sour cream and cream of chicken soup.
Transfer to a casserole dish and top with almonds and corn flakes.
Bake until bubbly, 20-30 minutes.
Yield: 6-8 Servings
-Recipe adapted from Mama Loves Food–
These Green Chile Enchiladas are really tasty. Chloe even ate them! I made them with shredded turkey instead of chicken. The original recipe calls for 1 lb chicken breasts, cooked with the onion. Either way they are amazing enchiladas. I ended up adding a little extra turkey and made 13 enchiladas. I fit 9 of them in my casserole dish and froze the remaining 4.
3 Cups Shredded Chicken
1 Onion, chopped
1 Tablespoon Olive Oil
8 inch Flour Tortillas (8 or more depending on how full you fill your enchiladas)
2 Cups Monterey Jack Cheese, shredded
1/4 Cup Butter
1/4 Cup Flour
2 Cups Chicken Broth
1 Cup Sour Cream
4 oz Can Green Chilies
Preheat oven to 400°F and lightly grease a 9X13 inch casserole dish.
Heat olive oil in a large skillet over medium/high heat. Add onion and cook until softened, about 3-5 minutes. Add chicken and cook until warmed.
Melt butter in a saucepan over medium/high heat. Whisk in flour and let cook 1 minute. Slowly whisk in chicken broth. Bring to a bubble and let simmer until thickened. Remove from heat and stir in sour cream and green chilies.
Place a couple spoonfuls of the chicken mixture on a tortilla and top with a spoonful of cheese. Roll up tortillas and place seam side down the casserole dish.
Pour sauce over enchiladas and top with remaining cheese. Bake until sauce is bubble, about 15-20 minutes.
Yield: 8-13 Enchiladas
-This recipe is found many places online…although a good friend made it for us and sent me the recipe-
I love my slow cooker! It makes it so easy to make dinner on busy days, weekdays, when you have guests or really just any day of the week. I always use slow cooker liners to make for an easy clean up. This recipe comes from A Year Of Slow Cooking.
1 lb Ground Turkey or Beef
1 Packet Taco Seasoning (McCormick)
1 Packet Ranch Dressing Mix (or homemade – see below)
2 (15 oz) Cans Kindey Beans, drained and rinsed
2 (15oz) Cans Pinto Beans, drained and rinsed
2 (15oz) Cans Corn (or about 2 cups frozen corn + a little water)
1 (28oz) Can Diced Tomatoes
1 (15 oz) Can Tomatoes with Green Chiles
Toppings: Shredded Cheddar Cheese and Sour Cream
Brown the ground turkey or beef and place in the slow cooker. Sprinkle with the seasoning packets. Add the beans, corn and tomatoes. Stir to combine.
Cover and cook on low 8-10 hours (or high for 4-5 hours).
Serve with cheese and sour cream on top
Homemade Ranch Dressing Mix
1 Tablespoon Dried Parsley
1 teaspoon Dried Dill Weed
1 teaspoon Onion Powder
1 teaspoon Dried Minced Onion
1 teaspoon Kosher Salt
1/2 teaspoon Garlic Powder
1/4 teaspoon Ground Black Pepper
Combine all ingredients together in a small bowl.
I made this dish with leftover homemade sweet potato gnocchi that I had in my freezer. This turned out to be really delicious! I will definitely be making this again. Recipe is adapted from this recipe from Cooking Light.
1 (16 oz) package gnocchi (or homemade)
1 lb Ground Turkey
2 Tablespoons Extra-Virgin Olive Oil
1 Onion, chopped
1 teaspoon Dried Basil
Salt & Freshly Ground Pepper
½ Cup Chicken Stock or White Wine
3 Tablespoons Tomato Paste
1 (14.5 oz) Can Diced Tomatoes with Basil, Garlic & Oregano
Shredded Mozzarella Cheese, for serving
Bring a large pot of water to a rolling boil.
Heat the olive oil in a large skillet over medium high heat. Add the turkey and cook until browned, about 5 minutes. Add the onion and cook until softened, about 2 minutes. Season with basil, salt and pepper. Stir in the chicken stock and cook for 2 minutes. Add the tomato paste and diced tomatoes, cooking for about 5 more minutes.
Cook the gnocchi in small batches. Let cook for 2 minutes after they float to the surface of the water.
Serve the turkey ragù over the gnocchi with shredded mozzarella cheese on top.
Still have a ton of turkey leftovers from Thanksgiving? Here is an idea of how to use it to make a whole new meal.
3 Tablespoons butter, divided
1 onion, chopped
Salt & pepper
2 Tablespoons tomato paste
1 lb leftover turkey, chopped
1 teaspoon dried thyme
1 cup chicken stock
2 Tablespoons flour
1 cup water
2 cups frozen mixed veggies (peas, carrots, corn)
¾ lb Russet potatoes, thinly sliced (about 2-3 potatoes)
Preheat oven to 400°F.
Melt 1 Tablespoon butter in a skillet over medium-high heat. Add the onion and cook until softened, about 3-5 minutes. Season with salt and pepper. Stir in the tomato paste and cook for 1 minute.
Add the turkey, thyme and stock. Bring to a boil, reduce heat slightly and simmer, about 3 minutes.
Sprinkle the flour on top, stir in and cook for 1 minute to let it thicken slightly. Stir in the water and frozen veggies.
Pour into a casserole dish and top with the sliced potatoes, overlapping them. Melt the remaining 2 Tablespoons of butter and drizzle on top of the potatoes.
Bake until potatoes are browned, about 40-45 minutes. Let cool for 5-10 minutes before serving.
Thanks Alton Brown for making Thanksgiving awesome! In Alton’s recipe, he brined the turkey, but I didn’t brine mine.
1 turkey, any size (thawed)
1 red or green apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
1 teaspoon dried sage
Preheat oven to 500°F. Move the oven rack to the lowest position.
Combine the apple, onion, cinnamon stick and water in a bowl. Microwave for 5 minutes.
Place the apple, onion, cinnamon stick, and dried sage inside the turkey. Put the turkey on a roasting pan breast side up. Tuck the turkey wings under the body and rub canola oil on the bird.
Roast for 30 minutes. Turn the oven temperature down to 350°F and insert a probe thermometer into the breast. Set the thermometer to 161°F. A 14-16 lb turkey will take about 2-2½ hours. My 20lb turkey took just over 3 hours.
After roasting, cover with a foil tent for 15 minutes before carving.