If you are wondering what to do with what’s left of the Thanksgiving turkey, this sensational casserole won’t reveal your secret of using leftovers. Creamy ingredients and a crunchy, buttery topping make this dish delicious. Don’t have any leftover turkey? Simply substitute with cooked chicken breasts.
- 5 cups cooked turkey (or chicken), chopped
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 2 cups sour cream
- 1 cup slivered almonds, toasted
- 1 tbsp poppy seeds
- 2 cups crushed Ritz crackers
- 3 tbsp butter, melted
Preheat oven to 375*. Lightly spray a 13×9 baking dish with cooking spray. In a large bowl, combine turkey, soups, sour cream, almonds and poppy seeds. Blend well and pour into baking dish. In a smaller bowl, combine crackers and melted butter until mixed. Top casserole with buttered crackers.
Bake covered for 15 minutes. Uncover and bake 10-15 more minutes or until golden and bubbly. I served this with broccoli and carrots. You can serve it over cooked rice if desired. ENJOY!