Christmas of 2008, I made my first turkey ever. It was the first Christmas after my mother had passed away, and, as the oldest, married daughter, I felt responsible for keeping some the traditions we looked forward to every year in place for the rest of my family who were also grieving the void left by my mother’s passing.
Mom always made a turkey for Christmas dinner.
So, I pulled out the recipe she had written out for me years before and made my first turkey. It was a big turkey. Much bigger than my husband, dad, sister, and I could eat. I decided to call in some help, and soon, my in-laws had joined the celebration.
My mother-in-law mentioned that she had a recipe for using the leftover turkey. My husband remembered it and became very excited that he was going to eat turkey a few more times before the season was over. Since she has always been so good about sharing her recipes, I asked my mother-in-law for it, and she gave it to me with no hesitation.
I used the leftovers in her recipe, and WOW! It has been an after-Thanksgiving-and-Christmas staple in our home ever since. If you want to use your left-over cranberry sauce, you can even put a thin layer of the sauce between the turkey mixture and the stuffing.
This simple, four ingredient recipe works just as easily with boneless skinless chicken breast, so I make it a lot during the year… minus the cranberry sauce.
Regardless of what time of the year you decide to make this recipe, I hope you and your family enjoy this simple casserole as much as our family does.
Affiliate links may be used in this post. You can view our full disclosure here.
Chicken/Turkey Stuffing Casserole
Equipment
- 1 Oven Preheat 350℉
- 1 Medium-sized sauce pot
- 1 Large mixing bowl
- 1 9×13 Casserole dish
Ingredients
- 2 lbs Turkey meat or chicken Shredded or chopped in pieces
- 1 can Cream of Chicken soup
- 0.5 can Milk Use emptied soup can
- 1 box Chicken flavored stuffing Leftover Thanksgiving/Christmas stuffing is perfect also
Instructions
- Prepare stuffing according to directions on box.
- Whisk milk and soup in mixing bowl.
- Add chicken to milk and soup mixture. Fold.
- Pour chicken and soup mixture into casserole dish.
- Spread prepared stuffing over chicken mixture.
- Bake at 350℉ uncovered, 45 minutes.
- Let cool for 10 minutes before serving.
