|No one will suspect eating leftovers once you serve this casserole.|
With the high cost of food, casseroles are an ideal way to use your leftover meat and poultry and turn them into a completely new dish. They also make easy dinners by basically just throwing ingredients together before baking or cooking on your stove or microwave. The recipe that I have for you today is one that I think you will want to save after Thanksgiving might leave you with too much turkey.
My Just another Delicious Chicken/Turkey Casserole uses a lot of raw potatoes instead of any form of pasta or rice. The spice combination of curry powder to sage in a creamy mushroom cheese sauce, lightly accented with just a bit of sour cream, also adds a unique flavor to play against those potatoes, chicken, onion and hard-boiled eggs that will surprise you once you get your first taste of this hearty dish.
I hope that you give my recipe a shot because it really is a good one that my family loves. Here's hoping that your family will feel the same way about it once you taste it, too!
My Just Another Delicious Chicken/Turkey Casserole
5 cups of potatoes, cut in small pieces
2 cups of leftover chicken or turkey, cut in small pieces
1 large onion, finely chopped
4 hard-boiled eggs, sliced
1 can of cream of mushroom soup (10.5 oz.)
1 soup can of milk
1 teaspoon of curry powder
½ teaspoons of ground sage
1 teaspoon of salt
½ teaspoons of black pepper
1 tablespoon of sour cream
5 slices of American cheese
Preheat your oven to 400-degrees.
Mix your chopped potatoes, poultry, onion, hard-boiled eggs, the mushroom soup, milk, spices, and the sour cream together in a casserole dish. Top with the American cheese and cover with a lid before baking.
In about 30 minutes, you’ll need to give your casserole a stir before returning to the oven for another 30 minutes, depending on how your oven is regulated. You can check for sure if the casserole is finished by sampling a piece of potato and onion to see how well they are cooked.