*Updating post with new photos but it's the same delicious recipe!*
Original Post 11-27-2012: My dad bought a 23 pound turkey for 9 people and 1 toddler for this years Thanksgiving dinner. So ya, we had a little turkey left over. I snagged 4 cups for this family favorite. Actually, Jacob likes this casserole even more than the thanksgiving dinner.
The chow mien noodles soften up from the soup and milk making it thick and creamy. The added noodles on top give a little crunch. It's so good and a nice way to use up leftovers.
Give it a try! You won't be disappointed.
Oh! Did you know that today is #GivingTuesday?! We've been in shopping mode for the past week, so what a nice shift to giving back in our communities. I encourage you to see what needs your community has - maybe it's donating food, blankets, coats, your time, or money. The smallest of things can mean the most! Here is my post featuring a Kansas City non-profit, Wayside Waifs.
My mother-in-law, Gail
4 cups cooked turkey, cubbed
1 can cream of chicken soup
1 can cream of celery soup
1 can milk (use empty soup can)
pepper to taste
12 oz chow mien noodles
Preheat oven to 350 degrees. Combine turkey, soup, milk, pepper, and 3/4 bag of noodles. Pour into 9 x 13 pan. Sprinkle with remaining chow mien noodles. Bake for 45 to 60 minutes, or until heated through and top noodles are crispy.
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