INGREDIENTS
Extra Virgin Olive Oil
1 cup assorted chopped vegetables
2 cups chicken, pulled or chopped
1 cup gravy
1 cup chicken stock
1 1/2 - 2 cups mashed potatoes or sweet potatoes
1/2 cup of cheese
PREPARATION
Preheat oven to 350F.
Pour gravy and stock in a sauce pot over medium-high heat until it comes to a bubble.
Over medium-high heat, saute some oil and vegetables until softened, about 3-5 minutes. Turn off heat and add chicken and gravy mixture to the vegetables and toss to coat.
Pour pie filling in a casserole and top with potatoes and cheese if desired.
Bake 20-25 minutes until golden brown and bubbly.
Showing posts with label Left Over Turkey. Show all posts
Showing posts with label Left Over Turkey. Show all posts
Wednesday
Friday
Left Over Turkey and Broccoli Alfredo
(not tried and true, but it sounds easy & awesome)
6 ozs. uncooked fettuccine (see note)
1 C. fresh or frozen broccoli flowerets
1 (10 3/4-oz.) can cream of mushroom soup or reduced-fat cream of mushroom soup
1/2 C. milk
1/2 C. grated Parmesan cheese
2 C. cubed cooked left over Thanksgiving turkey
1/4 t. freshly ground pepper
Prepare fettuccine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
In skillet mix soup, milk, cheese, turkey, pepper and fettuccine mixture and cook through, stirring often.
Serves 4.
Note: Substitute 8 ounces of spaghetti for fettuccine.
6 ozs. uncooked fettuccine (see note)
1 C. fresh or frozen broccoli flowerets
1 (10 3/4-oz.) can cream of mushroom soup or reduced-fat cream of mushroom soup
1/2 C. milk
1/2 C. grated Parmesan cheese
2 C. cubed cooked left over Thanksgiving turkey
1/4 t. freshly ground pepper
Prepare fettuccine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
In skillet mix soup, milk, cheese, turkey, pepper and fettuccine mixture and cook through, stirring often.
Serves 4.
Note: Substitute 8 ounces of spaghetti for fettuccine.
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