Foodie Friday! - Overnight Chicken/Turkey Hotdish

I love having turkey at Thanksgiving and leftover turkey is a treat.  However, I do like to mix it up and do something different with it rather than reliving Thanksgiving dinner......meal..... after meal.... after meal.

I came across this recipe decades ago in the Swea City Women's Action Club Cookbook from 1985.  It seems impossible that I have had this cookbook almost 30 years.  When I type things like this I wonder where the years have gone. 

Not feeling the love for your leftover turkey?  Here's a way to bring back that lovin' feeling! 

I have to give credit to Lucy Lofstrom for sharing this recipe 28 years ago.

(Sorry, I was so hungry I dug into it before taking a picture while still in the baking dish.)

Overnight Chicken (or Turkey) Hot Dish

2 cans cream of mushroom soup

2 cups milk

2 cups macaroni, uncooked

2 cups cut-up chicken or turkey

1/2 lb Velveeta, cubed 

Stir all ingredients together and place in a 9 x 13 pan.  Let stand overnight.  Bake at 350 degrees for 1-1/2 hours.  Put crushed cornflakes on top (optional).

That's it.  

I love that most of the ingredients are in 2's, that makes it easy for me to remember if I don't have the cookbook handy. And the fact that you can make it in just a few minutes the night before makes it so easy to have a nice hot, comfort food meal ready for dinner the next night.

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I have used all cream of chicken soup at times and this time used 1 can cream of chicken and 1 can cream of mushroom (simply because I prefer cream of chicken over mushroom).  

I have also topped with crushed potato chips, or nothing at all.  

I bake this about 1 hour 15 minutes, until bubbly.  Don't overcook.  

Happiest of Fridays!

P.S  I made this again and used 3 cans of soup instead of 2.  This time I used 1 cream of chicken, 1 cream of mushroom, and 1 cream of celery and it had a wonderful flavor.  Increasing it to 3 cans of soup definitely gave it the moisture we prefer.  I will definitely do this combination next time!