Leftover Turkey or Chicken Casserole
Transform your holiday leftovers into pure comfort with this hearty and flavorful Leftover Turkey or Chicken Casserole. Packed with tender shredded turkey or chicken, melt-in-your-mouth egg noodles, and a creamy sauce made from a blend of cream soups and sour cream, this quick and easy recipe is a perfect way to reinvent your extra poultry. Loaded with vibrant peas and carrots, layered with gooey cheddar cheese, and topped with golden, buttery panko breadcrumbs, this casserole offers a satisfying crunch in every bite. Ready in just 45 minutes, it's an ideal choice for busy weeknight dinners or cozy family meals. Whether you're looking to reduce food waste or serve up a crowd-pleasing dish, this casserole is sure to become a go-to recipe.
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Recipe Information
Ingredients
- 3 cups cooked turkey or chicken
- 8 ounces egg noodles (uncooked)
- 1 can (10.5 ounces) cream of mushroom soup
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup sour cream
- 1 cup frozen peas and carrots
- 2 cups shredded cheddar cheese
- 0.5 cup milk
- 2 tablespoons unsalted butter
- 0.5 cup panko breadcrumbs
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 as needed cooking spray
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with cooking spray and set aside.
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper. Stir until smooth.
Add the cooked turkey or chicken, frozen peas and carrots, and 1 cup of shredded cheddar cheese to the bowl. Mix until well combined.
Fold in the cooked egg noodles, ensuring everything is evenly coated with the sauce.
Transfer the mixture to the prepared casserole dish, spreading it out evenly.
Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
In a small bowl, combine the melted butter and panko breadcrumbs. Stir until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the cheese layer in the casserole dish.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbling and the topping is golden brown.
Remove from the oven and let cool for 5 minutes before serving. Enjoy your delicious leftover turkey or chicken casserole!
Nutrition Facts
Calories |
4346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.3 g | 266% | |
| Saturated Fat | 112.6 g | 563% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 1286 mg | 429% | |
| Sodium | 6214 mg | 270% | |
| Total Carbohydrate | 270.6 g | 98% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 51.1 g | ||
| Protein | 357.8 g | 716% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 2728 mg | 210% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3469 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
