- 3 cups cooked turkey, cut up
- 1 cup finely chopped celery
- 1 cup cooked rice
- 3/4 cup Mayo
- 1 tablespoon chopped onion
- 1 teaspoon lemon juice
- 1 teaspoon salt
- 1 can slice water chestnuts, drained
- 1 can cream of chicken soup
- 3 hard cooked eggs, chopped
- 1/4 pound butter
- 1 cup slightly crushed corn flakes
- 1/2 cup slivered almonds
- Combine chicken, celery, rice, mayo, onion, lemon juice, salt, water chestnuts, soup, and eggs. Put into a greased 9" x 13" baking dish.
- Melt butter and drizzle over cornflakes and slivered almonds. Place mixture over the top of the casserole.
- Bake at 350 (F) for 35 minutes.
- Say good-bye to the last of the turkey and have a glass of wine to salute its carcass as it goes into the trash.
You are sitting there at the table hankering for something different than warmed up turkey, dressing, gravy. You don't want another turkey, dressing, salad dressing, cranberry sauce sandwich for the next 10 years. Well, here is a recipe that I've had for years for a simple casserole (yes the Midwestern thing in me is alive and well) using leftover turkey. It may be just the thing to make this evening and use up the last of your Thanksgiving turkey:
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Family, friends and home are the treasures that bring me the most pleasure. Through my blog, I wish to share part of my life and heart with readers.