Looking for a quick and easy recipe to get rid of all that extra turkey this holiday season? Look no further! Today on the blog I’m sharing with you a recipe my kiddos actually brought home from school last week along with an adorable turkey craft they worked on in class. It’s a delicious and easy Leftover Turkey Casserole Recipe AND you could even substitute chicken if you prefer. It’s warm, cozy comfort food on these cold fall nights. Save the recipe for after Christmas too!
This recipe would also be fantastic for rotisserie chicken chicken as well. I’m sure I’m not the only mom out there that is in go-go-go mode right now. Between after school activities and sports practices and then weekend hockey games hours away from home, I feel like there is never enough time in the day and I’m always looking for easy recipes that the kids will eat and that my husband will actually like.
I made this recipe this past weekend and it was a winner. Everyone in my family, including me, loves rice. I could eat it daily and I sometimes do. Add some cream soup and seasonings and voila, dinner is served!
Leftover Turkey Casserole Ingredients –
10.5 oz can cream of mushroom soup
10.5 oz can cream of celery soup
1 packet of onion soup mix
1 1/2 C. milk
2 C. cooked rice
salt & pepper to taste
#1. Preheat the oven to 350 degrees.
#2. In a large bowl, combine the cooked rice, cream soups, onion soup mix, cooked rice and milk. Mix well.
#3. Pour into a large baking dish and cover.
#4. Bake 35-40 minutes.
*Makes approximately 5-6 servings.
What are your favorite ways to use up leftover turkey during the holidays?