Leftover Turkey Casserole

Recipe Source: www.hostessatheart.com

• 6 cups cooked turkey cubed or shredded
• 4 cups pre-made bread stuffing
• 2 cans cream of chicken soup low sodium
• 1 cup milk I used skim

Instructions

Preheat your oven to 350°F. Spray the bottom of a 9x13 baking dish with non-stick cooking spray.

Cover the bottom of the baking dish with the cooked turkey. Crumble the dressing over the top of the turkey.

Mix the canned soup with the milk and pour over the dressing and turkey.

Bake until bubbly, 40 to 60 minutes.

NOTES

The milk blends easier with the soup when both are at room temperature.

Cream of Mushroom or Celery can be substitued for Chicken soup.

You can use more or less turkey. Just make sure that it covers the bottom of the dish you use. The more you use the thicker the casserole will be.

You can add vegetables as a variation. Leftovers can be frozen in an air-tight container.