Creamy Chicken and Turkey Slice Casserole
A comforting blend of chicken and turkey in a rich, creamy sauce, topped with crunchy breadcrumbs, perfect for family gatherings or cozy dinners.
Ingredients
Meat
- 2 cups cooked chicken, shredded
- 2 cups cooked turkey, sliced
Creamy Mixture
- 1 cup cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese divide in half for layering
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- to taste Salt and pepper
Topping
- 1 cup bread crumbs
- 2 tablespoons butter, melted
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken and sliced turkey.
- Add cream of mushroom soup, sour cream, and half of the shredded cheddar cheese to the meat blend. Sprinkle with garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Spread the meat mixture evenly in a greased 9x13 inch baking dish.
- In a separate bowl, mix bread crumbs with melted butter until well-coated. Evenly sprinkle the bread crumb mixture over the casserole.
Baking
- Bake in the preheated oven for 30-35 minutes, or until bubbly and the top is golden brown.
- Let the casserole sit for a few minutes before serving.
Notes
You can substitute chicken and turkey with other proteins or plant-based options. Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 2 months. Reheat in the oven at 350°F for the best results.