Recipe by midwestchef
"Need a dish to use the last of that Thanksgiving turkey? This spicy Southwest dish will fill the bill, and it's quick and easy as well. Your family won't even know it's leftovers."
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diced cooked turkey
1 (10.75 ounce) can
cream of chicken soup
1 (10 ounce) can
diced tomatoes with green chile peppers (such as RO*TEL®)
green bell pepper, diced
shredded sharp Cheddar cheese
1 (6 ounce) jar
sliced mushrooms, drained
tortillas, cut into strips
Very good! Omitted the bell pepper and added 2 tsp or Cumin. Very good!
Made this exactly according to directions and it felt like something was missing -- added 1.5 cup of cooked rice and a total of 6 corn tortillas (cut into 1" squares) and it was much better. If you don't mind the calories, some sour cream would go great on top. A can of black beans might also go well.
Very good. Brought this to an office luncheon and everyone enjoyed it. Made it with corn tortillas and fresh mushrooms.
Not bad at all! I used frozen turkey leftovers that were a little dried out, and the dish came out moist and tasty! My 4 year old who hates turkey even ate some. :)
We loved this. Substituted broken corn tortillas crispy from the oven instead of putting the flour tortillas in because that was what I had.
I just finished eating my 3rd helping of this. I did alter the recipe a bit to use up some leftover corn and mashed potatoes. I added about 1/2 cup whole kernel corn to the turkey mixture. After I had dumped the turkey mixture into a greased pan, I minced up about 1/8 cup jalapenos and about 1/8 cup onions. I added that to about 4 cups of mashed potatoes. I added 1/2 cup sour cream and 1 teaspoon minced garlic to the potato mixture and stirred it all up and then spread it atop the turkey. I baked it according to the directions but I did keep it covered with foil for the first hour. I added the cheese and bake it for 5 more minutes. I plan on making this according to the given directions, but I just wanted to use up all my leftovers and it turned out great. Kind of like a Mexican shepard's pie. Hubby and daughter gave it a thumbs up.
Oops! I made a couple of mistakes when I used a large can of tomatoes (20 oz - just not paying attention) and left over gravy instead of the cream of chicken soup (to avoid the unnecessary salt). Those 2 choices added up to a thick stew rather than a casserole. The flavour was great although I will at least double the chili power if I do it again.
I used 24 oz chicken. I used 1 3/4 cups of cheese instead of two cups. I omitted the mushrooms and used extra green pepper and onion instead. It was very good and filling. Thanks for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
'Adios, Turkey' Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 195
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