Thanks Emily for the recipe, it look good! I'm going sub in Kale and swiss chard stalks/ stems, as my family doesn't like Broccoli or caulifower.
Thanks Emily for the recipe, it look good! I'm going sub in Kale and swiss chard stalks/ stems, as my family doesn't like Broccoli or caulifower.
Contentment is NOT the fufillment of what you want but the realization of how much you already have.
homesteader, good idea about the swiss chard!
We have a favorite chicken casserole (sort of) recipe that could probably be altered to use leftover chicken as well.
We lay raw chicken breasts (could probably use leftover diced chicken) in a casserole dish, then cover each one with a slice of swiss cheese, cover the whole thing with stuffing of your choice, then dump a jar of chicken gravy (or homemade if you have it) on top.
I cook this at about 375 for an hour or so until the chicken tests done.
Quantities depend on how big a dish you have, how many chicken breasts, etc. as well as personal preference of course.
Turns out delicious and some cranberry sauce makes it thanksgiving dinner any night!
If you use leftover meat, wouldn't have to cook as long, I'm sure...
Emily - we used your casserole w/our leftover turkey tonight...Big Hit! Even DH (who is not a casserole kind of guy) had 2nds :)
wearing the babushka with pride...
Funny this thread should rise to the top again. I'm making a double batch today. One for dinner and one for a friend who'll be having some surgery so she'll have a meal in the freezer. Anyone who hasn't tried it really should.
Oh boy! Ymmmmm. I was wondering what to do with the last of the turkey today.
Thanks!
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