Name: Turkey Broccoli Casserole
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 2.5 cups broccoli, frozen; 2 cups turkey, or chicken, cooked; 8 oz mushrooms, sliced; 8 oz water chestnuts; 21.5 oz cream of chicken soup, condensed; 1 cup mayonnaise; 1 tsp lemon juice; 0.5 tsp curry powder; 0.5 cups cheddar cheese, shredded

I’ve made this Turkey Broccoli Casserole a few times over the years and it never disappoints! Usually, I will make it after Christmas or Thanksgiving when I’m sure to have some leftover chicken or turkey on hand. Any poultry will work nicely. I’ve even substituted ground beef, spiced with a little worcester sauce. You cannot go wrong with this recipe.

Each Christmas, Rob and I go our separate ways. His family is from the province of Manitoba. My family is in Ontario. Therefore, since we see each other all year long, we devote the holidays to our respective families. We each returned from our respective Christmas travels this weekend with our hearts full of holiday memories and suitcases full of laundry.

Last night, we enjoyed our own holiday dinner while we recounted our travel stories with each other: roast turkey, mashed cauliflower and brussels sprout gratin! With the leftovers, I made this Turkey Broccoli Casserole for dinner tonight. It was delicious! Casseroles are comfort and the perfect way to conclude our holiday travel.

Did you make my Turkey Broccoli Casserole?

Rob and I wish you happy holidays & all the best in 2020! If you try this recipe, comment below and let me know! Did you make it with turkey, chicken or something else? I believe it’s fail-proof! Enjoy!

Yield: 6

Turkey Broccoli Casserole

Prep Time 25 minutes

Cook Time 45 minutes

Total Time 1 hour 10 minutes

Ingredients

2.5 cups broccoli, frozen
2 cups turkey, or chicken, cooked
8 oz mushrooms, sliced
8 oz water chestnuts
21.5 oz cream of chicken soup, condensed
1 cup mayonnaise
1 tsp lemon juice
0.5 tsp curry powder
0.5 cups cheddar cheese, shredded

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.
Arrange broccoli, mushrooms and water chestnuts in prepared baking dish. Top with chicken.
In a medium bowl, combine the soup, mayonnaise, lemon juice and curry powder. Mix well.
Pour sauce mixture over chicken and vegetables. Sprinkle with cheese and bake in the preheated oven until the casserole is bubbly and the cheese is golden (~30-45 minutes).