Chicken or Turkey Casserole

Chicken or Turkey Casserole

Chicken or Turkey Casserole

What’s the best use for leftover turkey?

Sandwiches? Curry? Casserole? All of the above?

My family always takes the curry route. My in-laws are on team sandwich. They’re both pretty good but this year, I’m thinking all of these options might justify a bigger turkey than usual. This casserole is awesome and it freezes well which is great when you’ve maxed out on your turkey allotment for the week.

If you don’t end up with enough…Nothing to worry about. The chicken option is really great too!

Chicken or Turkey Casserole

Chicken or Turkey Casserole

3 cups chicken or turkey, cooked and cubed or shredded
2 cups celery, chopped
2 cups cooked rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup mayonnaise
1/4 cup onion, chopped
1/2 cup sliced almonds
2 cans water chestnuts, sliced
2 Tbsp lemon juice
1 cup salted potato chips, crushed

Halve the water chestnuts then mix all ingredients (except chips) together. Pour into 9×13 baking dish and refrigerate.*

Bake uncovered at 350 degrees for 45 minutes; then cover with 1 cup crushed potato chips and bake for 30 more minutes.

*Best if refrigerated for a day before cooking.

Chicken or Turkey Casserole

Toss everything together at once. (Cut those water chestnuts in half (unlike me) so you get more crunchy bites in the mix.)

Chicken or Turkey Casserole

All mixed up!

Chicken or Turkey Casserole

Into the 9 x 13 and into the refrigerator (or the oven, if you’re eager.)

Chicken or Turkey Casserole

Halfway through the baking the chips go on top to add a salty crunch. Mmmm.

Chicken or Turkey Casserole

What are you doing with your leftover turkey?

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