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.
Ingredients4 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
Directions1. Preheat the pit to 350°F.
2. Add the oil and butter to a large skillet over medium high heat.
3.
Add the onions, celery and garlic and sauté for 2 to 3 minutes.
4.
Add the mushrooms and sauté for another 2 to 3 minutes.
5.
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.
Mix in the milk and bring the mixture to a light boil.
7. Add the hot sauce, peppers and salt and pepper.
8.
Turn the heat off, mix in the mayonnaise and chicken.
9.
(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.
A couple of servings gone.
Comments1. 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.
