Turkey/Chicken Noodle Casserole

Everyday I get recipes emailed to me from Allrecipes. Often I think, "that sounds good, I should try that for dinner." Then I forget about it. The other day I got this recipe for Chicken Noodle Casserole that sounded really good. I had some turkey left over from Thanksgiving and thought that I could make the recipe with turkey instead of chicken. So that's what I did and it turned out really good. Here's the recipe from Allrecipes.

Ingredients

• 4 skinless, boneless chicken breast halves
• 6 ounces egg noodles
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup sour cream ( I used reduced fat sour cream)
  
• salt to taste
• ground black pepper to taste
• 1 cup crumbled buttery round crackers
• 1/2 cup butter

Directions

1. Boil chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
2. In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
3. Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
4. Bake at 350 degrees F for about 30 minutes, until heated through and browned on top.

I omitted step one since I already had the turkey cooked up and just boiled some egg noodles. However, if I were to make it sometime with chicken I'd probably omit step one again and just use a rotisserie chicken. I also didn't have any crackers and rather than running to the store, I just omitted that part too. It tasted fine with out. The recipe also said wonderful as leftovers topped with melted cheese. So towards the end of the 30 minutes of cooking I mixed in some shredded cheese on half of it to try. The half with cheese was good, as was the half without. I'd say you could make it either way. It was a great recipe to use up that leftover turkey and the kids really liked it so it was a win win meal!

What To Do With Those Turkey Lefovers

We've all stuffed ourselves with turkey dinner on Thanksgiving, and by now you're probably thinking "what do I do with those leftovers?" The popular leftover meal of turkey, mashed potatoes, and gravy on top of some bread has probably been exhausted by now. I'm a little bummed that we don't have turkey leftovers since we went out to dinner on Thanksgiving. While those of you who stayed home and cooked are probably sick of turkey by now, we're wishing we had some to make some yummy dinners. I thought I'd offer up a recipe in case you're in need of something to use that turkey for. I've been making this recipe for a few years now. I usually make it with chicken, but the past couple years I have made it after Thanksgiving with the left over turkey. It's called "Easy Chicken and Biscuits," but you can easily switch up the chicken for turkey and call it "Easy Turkey and Biscuits." It's really simple to make and tastes yummy with either chicken or turkey!

Ingredients:
1 can cream of celery soup
1 can cream of potato soup
1 cup milk
1/4 tsp thyme
1/4 tsp pepper
4 cups cut-up vegetables ( I use a package of frozen veggies- broccoli, cauliflower, & carrot combo)
2 cups cooked cubed chicken (or turkey)
1 pkg refrigerated buttermilk biscuits (10 count)

Directions:
Mix soup, milk, thyme, pepper, vegetables, and chicken ( or turkey) in 3qt shallow baking dish.

Bake at 400 degrees for 15-20 min.

Then cut each biscuit into quarters, take pan out and stir mixture. top with biscuits and bake an additional 15 min. or until biscuits are golden and veggies are tender.

Enjoy!