Turkey and stove top stuffing casserole

DIRECTIONS Combine butter contents of vegetableseasoning pouch and stuffing crumbs in 2 qt 2 L casserole. 2 cups cooked diced turkey or chicken 1 can low fat cream of chicken soup 12 cup milk 12 Tbsp.

You will need to use vegetables that dont have to cook very long such as frozen corn peas or green beans or saute them before you put this turkey casserole.

Turkey and stove top stuffing casserole. DIRECTIONS Combine butter contents of vegetableseasoning pouch and stuffing crumbs in 2 qt 2 L casserole. Reserve 1 cup 250 mL of mixture. Spread remaining stuffing crumbs evenly in bottom of dish.

Blend soup and sour cream in a large bowl. Stir in remaining ingredients. Spread over stuffing.

Ingredients 2 tablespoons Butter 3 tablespoons Flour ½ cup Chicken Broth ½ cup Milk ¼ teaspoon Salt ¼ teaspoon Pepper 16 oz Kraft Sour Cream 4-5 cups diced Turkey 2 packages. Ingredients 1 can 10 12 ounces Campbells Condensed Cream of Mushroom Soup or 98 Fat Free Cream of Mushroom Soup 1 13 cups milk or water 4 cups fresh or thawed frozen small broccoli florets about 12 ounces 2 cups cubed cooked turkey or chicken 3 cups dry Pepperidge Farm Herb Seasoned. Layer 2 cups chopped meat chicken turkey or ham and a handful of mixed veggies 12 cup per person in a medium sized baking casserole dish.

Mix one can of mushroom soup with 12 can of milk and pour overtop. Mix one pouch of Stove top stuffing mix with 1 cup water and spoon evenly over top of veggies. Bake at 375 degrees for 35 minutes.

How to Make Leftover Turkey and Stuffing Casserole To make the cream sauce youll first sauté some onions and garlic. To that youll add some flour and cook for a few. In a large bowl stir.

2 cups cooked diced turkey or chicken 1 can low fat cream of chicken soup 12 cup milk 12 Tbsp. Dried onion flakes 2 Tbsp. Fresh chopped parsley or 1 tsp.

Dried salt and pepper to taste 34 cup frozen peas bread dressing leftovers or make a quick a box of Stove Top. Original recipe yields 6 servings. 1-23 cups hot water.

6 oz STOVE TOP Stuffing Mix for Turkey. 4 cups chopped cooked turkey. 14 oz frozen broccoli florets thawed drained.

1 can 10-34 oz condensed cream of chicken soup. 1-12 cups KRAFT Shredded Cheddar Cheese. Super easy Submitted by.

55 g PROTEIN. 142 g CARBS. 15 g FIBER.

Full ingredient nutrition information of the Stove top stuffing turkey meatloaf Calories. If you dont have any leftover dressing you can use a small box of Stove Top Dressing. You will need to use vegetables that dont have to cook very long such as frozen corn peas or green beans or saute them before you put this turkey casserole.

In a large skillet over medium heat heat olive oil or spray the pan with nonstick cooking spray. Sprinkle turkey cutlets with seasoned salt and pepper and saute for about 2 minutes on each side. Add the gravy and bring to a boil.

Simmer for 3 to 4 minutes. In a large bowl mix together turkey 2 cups of cheese cream of chicken soup and poultry seasoning. Pour mixture into your prepared 913 pan or divide evening into two 88 pans.

In a medium skillet saute celery and onion in 2 tablespoons of butter until tender. Add bread cubes and stir until lightly browned. Stir in potatoes parsley salt pepper milk and egg.