Turkey Broccoli Casserole: A Simple, Yummy Leftover Finale!

Amy Kuras
Food & Party

Desperate to get rid of all that leftover turkey yet? Here's a recipe that I grew up with, and that I now make once a year to help use up all the turkey that hangs around after everyone has had their fill of sandwiches; it's called Chicken Broccoli Casserole, but works just as well with turkey. It also freezes well if you feel like making two.

It's not remotely glamorous, uses both mayonnaise and a cream soup, and will not help your post-Thanksgiving diet. But it's awesome.

Chicken Broccoli Casserole

You'll need:

8 Tbsp. butter

2 cups herbed bread crumb stuffing mix

1 pkg. (10 oz.) chopped broccoli, thawed

1 chicken, about 3 lbs., cooked and torn into strips or cut into cubes (I usually just eyeball how much turkey I need).

1 can (10 1/2 oz.) cream of chicken soup

1 cup mayonnaise

1/2 tsp curry powder, or to taste (my mom tells me she always adds several teaspoons)

How to make it:

1. In medium skillet, melt butter; add stuffing mix and cook, stirring often, about 5 minutes or until golden brown.

2. Place one cup of the mix in the bottom of a 9 x 12 inch baking dish. Distribute uncooked, thawed broccoli over the stuffing mix and cover with chicken pieces.

3. In a medium bowl, combine chicken soup, mayonnaise, and curry powder; spread over chicken and top with reserved cup of browned stuffing mix.

4. Bake at 350 degrees for 30 to 40 minutes, until bubbly.


Image via CarbonNYC (David Goehring)/Flickr

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