Pellet Fan
Recipe Section => Casserole/One pot meals => Topic started by: pmillen on October 30, 2018, 08:04:17 PM
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We usually have quite a bit of leftover turkey after Thanksgiving or Christmas. I use some of it in this casserole. These photographs were made when recycling a leftover roast chicken.
Ingredients
4 Cups of shredded chicken or turkey
2 Tablespoons of butter
1 Tablespoon of cooking oil
1 Tablespoon of minced garlic
1 Cup of sliced mushrooms
1 Medium onion, chopped fine
½ Cup of chopped roasted red pepper or pimentos
1 Stalk of finely chopped celery
¼ Cup of all-purpose flour
1½ Cup of whole milk
2 Teaspoons of your favorite hot sauce
½ cup of mayonnaise
1 Tube of crushed Ritz Crackers
Directions
1. Preheat the pit to 350°F.
2. Add the oil and butter to a large skillet over medium high heat.
3. (https://vhrd7w.ch.files.1drv.com/y4mDisvUNfiinyAEPyNNc3NdYoL69Fh31nR5K0QNpeZdsEX707Yub3PuActWarW1s-JAjg10w1aA3v0AlR1eGX4Y5LKnlO-rEsELYyn2iu0jEnLjUdmSglTgkwvuxjyPKdOLwlog4tdQf4ijpGZynvmnJiSsgct06EpIglpKiWfBLiNF2hKfCMz0QfF4mrUTdGuIyx5m9xmyVbJ3XWVS-XX0w?width=256&height=192&cropmode=none) Add the onions, celery and garlic and sauté for 2 to 3 minutes.
4. (https://papyyg.ch.files.1drv.com/y4mZvVRLkQG57CZPSamKMwuHznB5vXv4AYw7WztqwoRMWQbPDxrefl66mDeu67Cho6Ml6pCWku_LtvBnC9rR7mrsh40j0ls82TvUZZ7K_GEjY_12Mi7Ee0QPSko0bGA2BolLODXvACUQsqYd3UV99dHfy9p0cfG-dhfs0dgYpKWlCvRw--7c2KffLGul7PjvV_WheCpSgmh_nSl7i9DbvU5lQ?width=256&height=192&cropmode=none) Add the mushrooms and sauté for another 2 to 3 minutes.
5. (https://lb8abq.ch.files.1drv.com/y4mZcfNl-eHfuPiPacIlkHx4xzGYyqO6u77rGJIyqq9x3PHR7VnfhAzOyTZLOtJmb1gI1DIC1DwfQl95hgLC_kuMbJeOk9CtHh8X-k1bI8RmYlTu-LANaLAg_9vD4g-WeVlMRxPbUI0Uqw5Z-775k-rSv5-bzUjjZKGX5chUje3JLpK23V7X-RtUPhxe8kacaN4_vYVStn9NBBt23sAZTnWjA?width=256&height=192&cropmode=none) Reduce the heat a bit and mix in the flour until it’s well combined and cook for 2 to 3 minutes. Stir like you're possessed—don't let it burn on the bottom.
6. (https://w8ejhq.ch.files.1drv.com/y4m1mnxcqk5dDxIq-wlAnJc1qA9USUwxe-Ug01TtmSPZKEF4gKzow90_uUJvkPbOq4th5nFcFdYgy53m7mw1a8UD3oJnlEkNFdv7QXDF1Pw8lK0f1UGJW5P0GyH_8rU4wlKrZ05D1dD9BqAslX1KXKwuelARIR406E38vhMIgILVIywW7XIfzevboXrnvXfWoBBV85tgDYYUuH2ZYcsW8eQYw?width=256&height=192&cropmode=none) Mix in the milk and bring the mixture to a light boil.
7. Add the hot sauce, peppers and salt and pepper.
8. (https://xjblvw.ch.files.1drv.com/y4mrAnHRA56td_UR_19E3OudagH40t9E4SXaSRdlSEPsz4PJFNgOlGcIRRAywfhggubkSrrGtk7_DvuRAvwFkTxtJAaotJ5Ez4pTLD5F8mHQiLh-Rn1y1YnibhO12CrA74gdBwQen4ApTG1dp01b0W4P8fhQiAP8zEHnh1w-dLPgdH2fqKFKLOqqWXfSC53bbK2tjA4KgzRRgTQk847-9jMtA?width=256&height=192&cropmode=none) Turn the heat off, mix in the mayonnaise and chicken.
9. (https://ke18eg.ch.files.1drv.com/y4mLLbAiABdL-ATXNQusZIgevZhSCLugnVVrryyTvTDbVJO2WgMJrcUP6S11c-Q90GGGKwfdOlVerI8nRsyVOHM9uqw5J57phOYGI0N6ZKAW7X008wePl6F0ZY0cv8il7y7Y-lQUOmVXaUIH2S1lbrtNzgvJUjRpupVeamAExD5EH73UTbVOWuSgHtz4OG1OJMIA3kKpkHjxQswTSYtJEh-jA?width=256&height=192&cropmode=none) (Puttin' on the Ritz!) Sprinkle the crushed Ritz Crackers on top and bake the casserole at 350°F with light smoke for 45 minutes or until it’s golden brown and bubbly.
10. Let it rest for 10 to 15 minutes before serving.
(https://vppfkg.ch.files.1drv.com/y4mzxjT8jE7ysD2SeYHHbpkV-tOAdVCAuY0JYWrkj6j44CH3vpQqRdcmqiY3w80aGVF5baqb2t6bFfaLeSlPPHaLkXVVjOMbvQu3ZonqALhLy8Z3XI1ywqjY_b_kKZ6ehfqqxS7Xn9_D-9ZK80Fgp8Qsr6q8PKT4DgYp4WewW9GmAHLNfYiFixa-Kf20rqzM9u7A_XmYxyDifomQT01aL0s1w?width=256&height=192&cropmode=none) A couple of servings gone.
Comments
1. I use Sriracha hot sauce. Two teaspoons makes it very slightly hot. Modify per your taste.
2. I just put the Ritz Crackers in a bowl and crush them with my hands. The larger pieces will come to the top if you shake the bowl.
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my wife makes something similar with stove top and cream of mushroom soup in place of many of your other ingredients.
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Thanks that looks great and useful very soon.
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Thanks that looks great and useful very soon.
It's absolutely delicious. I make it throughout the year. The cooked chicken or turkey can be from any source; a turkey breast, a grocery store rotisserie chicken, sous vided breasts...
The source meat will have different flavors and smokeyness, so it's slightly different each time.