This is really meant to be a meal that you can prepare with Thanksgiving leftovers, but I’m in the mood for Thanksgiving a little early so we had it tonight. It was very quick, very easy, and very tasty.
This recipe is from my Campbell’s Collection cookbook, which I haven’t used in forever. I was given this cookbook right out of college, and it came in very handy over many months when I was just starting out on my own, on a tight budget but still wanting to cook tasty meals. I am not sure why I haven’t used it in so long, but I pulled it out this weekend when I was having a hard time coming up with ideas for meals to cook for the week. This recipe comes out of the “Turkey Till It’s Gone” section.
Turkey Stuffing Divan or if you’re us, Chicken Stuffing Divan
1 1/4 cups boiling water
4 tblsp margarine or butter, melted
4 c Pepperidge Farm Herb Seasoned Stuffing
2 cups cooked broccoli cuts (one bag of frozen broccoli, cooked)
2 cups cubed,cooked turkey (I used chicken tenders cut into bite size chunks)
1 can cream of celery soup (can substitute cream of mushroom or cream of chicken)
1/2 cup milk
1 cup shredded cheddar, divided
Mix water and margarine, add stuffing. (I boiled the water on the stove with the butter in it to save a step, then added the stuffing). Mix lightly.
Spoon into 2 qt (I used 8×8 pan) shallow baking dish. Arrange broccoli and turkey over stuffing. In a small bowl, mix soup and 1/2 cup cheese. Pour over broccoli and turkey. Sprinkle remaining cheese over soup mix.
Bake at 350 for 30 minutes or until hot.
**Using chicken, I just cut it up, put it in a pan with a little olive oil, a little white wine and some thyme, rosemary, salt and pepper, cooking until juices were clear.