Turkey Stroganoff with Condensed Cream of Chicken Soup

If you’re staring down a passel of poultry leftovers, here’s something you can do with it, Dollinks! This recipe works equally well with chicken … four thighs or a breast will do it.

Turkey Stroganoff with Condensed 

Cream of Chicken Soup:

2 c. (5oo mL) broad noodles or 4 oz. (125 g) other pasta such as fettucine

2 tbsp. (25 mL) butter or margarine

1 medium onion, chopped

1 celery stalk, diced

2 c. (500 mL) fresh mushrooms, sliced

1-1/2 c. (375 mL) cooked, leftover turkey, chunked

1 - 10 oz. (284 mL) can condensed cream of chicken soup

1/2 soup can milk

1/4 c. (60 mL) fine, dry bread crumbs or crumbled, stale potato chips

Preheat oven to 300 deg. F. Boil 4 qt. (4 L) water in large pot. Salt lightly, stirring in noodles. Cook 10-to-12 min., stirring occasionally, until noodles are al dente (tender “to the tooth”). 

While noodles cook, melt butter in large skillet over medium heat. Add onion and celery , stirring until celery is soft and onion is translucent. Add mushrooms, stirring until tender. Stir in turkey until heated through. Combine condensed soup with milk, adding to mixture in skillet until well combined. 

Drain noodles, transferring to lightly greased 2 qt. casserole dish. Cover with turkey mixture and sprinkle with bread or potato chip crumbs. Bake 20 min., until golden. Serves 4.

Stir onion, celery and mushrooms over medium heat.

Transfer cooked noodles to lightly greased casserole.

Pour turkey mixture over noodles. Bake 20 min.

Garnish with a sprinkle of parsley flakes. 

Ready for the table!

For more Stroganoff recipes, see One Click: Stroganoff.