Creamy Chicken Egg Noodle & Pea Casserole | Leftover Chicken or Turkey Recipe
An easy and delicious casserole using leftover chicken or turkey, egg noodles and peas in a creamy cheesy sauce. RECIPE BELOW. Enjoy.
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CREAMY CHICKEN EGG NOODLE & PEA CASSEROLE
INGREDIENTS:
1 pound partially cooked wide egg noodles - I cooked 6 minutes
3 cups diced leftover rotisserie chicken - I used dark and white meat
1 diced medium onion
2 cups frozen peas
1/2 diced bell pepper
4 large cloves minced garlic
4 Tbsp. butter
4 Tbsp. flour
3 cups whole milk
1 cup pasta water or chicken broth
2 cups shredded sharp cheese - divided
4 Tbsp. cream cheese
1 tsp. McCormick Chicken seasoning
1/4 tsp. black pepper
1/2 tsp. smoked paprika
1 tsp. cumin
1 tsp. chili powder
Cover with foil. Bake at 375 degrees Farenheit for 20-25 minutes.
Remove from oven and uncover. Sprinkle 1 cup of cheese on top.
Bake uncovered for another 5 minutes or until cheese is melted.
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RECIPE
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Turkey Casserole Recipe
Hey guys, please help me reach 200,000 subscribers by sharing this video in your circles and wherever you are active on social media and with family and friends. No matter if you live as far south as Texas or Georgia or as far North as New York or you might be in California on the West Coast or anywhere in-between or around the world ….. you’re gonna love this Cheesy Turkey Casserole Recipe: How to make the Best Tutorial. #Mesomakingit. Chicken Casserole
Cheesy Turkey (or Chicken) Casserole
2 Cups Chopped Turkey or Chicken
1 can Cream of Chicken Soup
½ cup English Peas
1 tsp, Salt
1 tsp, Garlic Powder
1 tbsp. Onion Flakes
¼ Cup Mozzarella
½ Cup Sharp Cheddar Cheese
10 oz. Egg Noodles (cooked and drained)
1 soup can + ½ cup Whipping Cream
Bake 35 to 45 minutes at 350 degrees in pre-heated oven.
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Leftover Turkey Casserole
Leftover turkey casserole is a great idea for leftover turkey and stuffing. I can't remember how many times I have cooked up a big turkey and ended up with tonnes of leftovers. - Get the recipe at:
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
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Betty's Easiest-Ever Turkey and Dressing Casserole
Betty demonstrates how to make Easiest Ever Turkey and Dressing Casserole. This casserole is made from cooked turkey breast, packaged dressing mix, chicken broth, and cream of mushroom soup.
Easiest-Ever Turkey and Dressing Casserole
cooking oil spray
8-ounce package Pepperidge Farms Herb-Seasoned Classic Stuffing Mix
2 ½ cups cooked turkey breast, cubed
(2) 14-ounce cans chicken broth
10.5-ounce can cream of mushroom soup
Spray a 13-inch by 9-inch by 2-inch baking dish with cooking oil spray. Spread dressing mix evenly over bottom of sprayed dish. Arrange turkey evenly over dressing mix. In a medium-sized bowl, stir together chicken broth and cream of mushroom soup. Pour broth mixture over layers in dish. Cover with aluminum foil and bake at 350 degrees (F) until brown and bubbly, about 25 minutes with foil on and an additional 5 minutes after removing foil. Remove casserole from oven and let it rest about 5 minutes. Serve and enjoy! --Betty :)
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Easy Chicken (or Turkey!) Stuffing Casserole - A Great Way to Use Up Leftovers!
With just 4 ingredients, you can use up leftover cooked chicken in this cheesy, comforting Chicken and Stuffing Casserole. Be sure to prep two and freeze one for later using our freezing instructions.
PRINTABLE RECIPE:
INGREDIENTS:
2 – 2 1/2 cups diced, cooked chicken (see Cooking Notes)
1 1/4 cups (or one 10.5 ounce can) Cream of Chicken Soup OR Leftover Chicken Gravy
2 cups shredded cheddar cheese
3 – 3 1/2 cups Homemade Stuffing OR 1 (6 ounce) box store-bought stuffing, prepared according to package directions
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Professional Baker Teaches You How To Make TURKEY CASSEROLE!
Turkey Casserole is the best way to put those Thanksgiving leftovers to good use! Make this recipe part of your Perfect Thanksgiving! Follow along as Chef Anna Olson teaches you her amazing recipe with the instructions below.
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Ingredients
3 cup fresh broccoli, cut into florets (and peeled stem pieces)
4 Tbsp butter
1 medium onion, diced into ½-inch pieces
1 red bell pepper, diced into ½-inch pieces
5 Tbsp all-purpose flour
2 tsp Dijon mustard
2 tsp chopped fresh savory
1 tsp each thyme and oregano
2 tsp finely grated lemon zest
2 cup chicken stock
½ cup half-and-half cream
½ cup dry white wine
2 cup Jarlsberg cheese
salt & pepper
1 lb(s) cooked turkey breast meat (not lunchmeat), sliced
2 Tbsp chopped Italian parsley
½ cup dry breadcrumbs
1 Tbsp olive oil
Directions
1. Blanch broccoli in boiling salted water (or steam) until just tender, then shock in ice water to halt cooking. Drain broccoli and set aside.
2. Preheat oven to 400 F.
3. In a large sauté pan with sides (sauteuse), melt butter over medium heat. Add onions and sauté until almost translucent, about 4 minutes.
4. Add diced pepper and sauté 3 minutes more. Sift flour over vegetables and cook, stirring constantly, for about 4 minutes, until a faintly nutty aroma is emitted, but flour does not brown.
5. Stir in mustard, savoury and zest. Stir in chicken stock, ½ cup at a time, blending well after each addition (this will prevent lumps). Bring liquid up to a simmer, then stir in cream.
6. Return to a simmer and stir in wine. Reduce heat to low and stir in 1 ½ cups Jarslberg cheese until melted. Season to taste.
7. Stir in broccoli and turkey, adjust seasoning if necessary, stir in parsley and pour into an 8-cup casserole dish.
8. Sprinkle top with remaining ½ cup Jarlsberg mixed with breadcrumbs and olive oil. Bake for 15 minutes, until sauce is bubbling along the sides.
9. Serve over cooked rice or buttered noodles.
10. Alternatively, the half-and-half cream can be replaced by ½ cup mascarpone cheese, for a more decadent version.
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