Last Friday night, Steve & I had a date. (This is the point where my kids roll their eyes, stick their fingers down their throat, and make disgusting noises). We went out to dinner and then to a movie. I think the last movie I saw may have been the re-release of Lion King several years ago! Maybe I should get out more….. sigh.
Anyway, even though I am going out on the town, I still feel like I should probably feed my kids. I happened to have leftover turkey in my freezer that was in broth. I LOVE homemade convenience foods! I buy turkey breasts when they’re on sale. Then, I put the whole thing in a large crock pot, (adding nothing to it), set on low all day. When I get home, there’s a fully cooked, super moist turkey awaiting in its own broth. It’s kind of magical. Mmmm! After we eat if for dinner, I slice, shred, or chop all the leftover meat and freeze it in its broth. Then when I want to make a casserole or anything else, I have the meat already made.
Having the turkey or chicken cooked makes throwing together a casserole like this very fast and easy. If you don’t have the meat already done, just throw some chicken into water and boil until cooked through. I interchange chicken and turkey all the time in recipes. They are both great!
- 4 cups cooked chicken turkey or chicken, shredded/chopped
- 1 can cream of celery soup
- 1 can cream of chicken soup
- 1 cup sour cream
- 1/2 teaspoon poultry seasoning
- 1 box Stove top dressing mix
- 1 cup chicken broth
- 4 tablespoons butter, melted
In bowl, mix soups, sour cream, and poultry seasoning.
In separate bowl, mix dry dressing mix with melted butter and chicken broth.
In a 9×13 size casserole dish, layer turkey, then soup mixture, then finish with dressing mixture.
Bake at 375 degrees 30-40 minutes.