Over A Cup: Using those Thanksgiving leftovers



Diane Prather

‘Chicken Casserole’

To make “Chicken Casserole,” you’ll need:

• Two (7-ounce) cans white chunky chicken

• One (4-ounce) can mushrooms

• One can cream of mushroom soup

• One can cream of chicken soup

• One (6-ounce) can evaporated milk

• One tablespoon chopped onion

• One (6-ounce) can chow mein noodles

Preheat the oven to 350 degrees. Mix all of the ingredients together. Save some of the chow mein noodles to put on top. Pour the ingredients into an ungreased casserole dish. Put noodles on top. Bake at 350 degrees for 45 minutes.

There I was on Tuesday, with Thanksgiving just two days away.

Before I could start cooking dishes to take to our son and family’s house, my husband and I had to clean up leftovers from meals I fixed when our other son and grandchildren were here last week.

When thinking of Thanksgiving leftovers, I was considering ways to use up traditional holiday dishes that we find in our refrigerators after the big dinner.

Leftover vegetables (from veggie trays) can be used in lunches when we go back to work. Or, they can be chopped up and used in making soups and stews.

Two of the ingredients in chicken soup (which can be made with leftover turkey) are celery and carrots.

Sliced turkey and leftover gravy can be used in making hot turkey sandwiches. Just heat up the turkey and gravy and serve it over slices of bread. Or serve it over hot leftover mashed potatoes. Use leftover dressing, turkey, potatoes, and gravy to make a casserole.

Layer these ingredients in a 9-by-13-inch casserole dish, cover with foil, and warm in a 350-degree oven. Yum.

I found the following recipe in my files.

Try substituting leftover turkey for the cans of chunky chicken listed in the recipe.

To make “Chicken Casserole,” you’ll need the following ingredients: two (7-ounce) cans of white chunky chicken; one (4-ounce) can mushrooms; one can cream of mushroom soup; one can cream of chicken soup; one (6-ounce) can evaporated milk; one tablespoon chopped onion; and one (6-ounce) can chow mein noodles.

Preheat the oven to 350 degrees.

Save some of the chow mein noodles for the top of the casserole.

Mix everything together. Pour into an ungreased casserole dish. Put some of the noodles on top.

Bake at 350 degrees for 45 minutes. (There’s nothing in the directions about covering the casserole before putting it in the oven. I think it should be left uncovered since there are noodles on top.)

Let me know how you used your leftovers. After all, we can use the ideas for Christmas dinner leftovers.

Call me at 824-8809 or write to me at P.O. Box 415, Craig, CO 81626.

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