Gulf Coast Casserole
Thanksgiving is over, but the turkey remains. At least, at our house that’s the case. Usually we do a turkey breast because there’s only two adults and one picky eater here. But this year, a friend moved, and we lucked out because she gifted us her turkey – a full-sized one. Now we have a LOT of leftover turkey, so I’m experimenting with ways to get it eaten.
This is one of my mom’s old recipes. It’s actually called Gulf Coast Chicken, but I have discovered that leftover turkey works really, really well. It’s a slightly different flavor from the standard Thanksgiving fare, so it was a welcome change for our family.
And it’s super easy to make. Just throw your leftover turkey/chicken in a bowl, mix with the soup and cream, and spread over a base of crushed crackers. Bake it until it’s nice and bubbly, and then serve. Here’s video for you visual types. The written instructions are below.
Gulf Coast Casserole
Ingredients
- 2-3 cups shredded turkey or chicken
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- ½ cup sour cream
- ¼ butter melted
- 1 pkg crackers
Instructions
- Crush crackers. Spread 1/2 of crushed crackers in bottom of a 9x13 baking pan.
- Pour melted butter over crackers.
- In a bowl, mix together meat, both soups, and the sour cream. Spread mixture over crackers.
- Top with remaining crackers at bake at 350° for 25-30 mins.
Notes
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