Leftover Time

Three days people. That's all the time you have to finish those menus, prep all that food and start the cooking marathon! I can hardly believe Thanksgiving is this week, but luckily I'm only responsible for one dish for our meal, so I'm all set!

So, here is my question. By Friday are you so sick of turkey you don't want to see another piece? Or are you enjoying turkey sandwiches until the last piece of white meat is gone? Or are you searching for the perfect dish to use some of that delicious bird in, turning it into something new? If the last option describes you, then you've come to the right place because I've got a great idea for you. Sure, it's written with chicken, but cooked turkey would make the perfect substitution, especially this time of year.

When I reviews my friend Christy Jordan's new cookbook Come Home to Supper, I featured this recipe and admitted it was the first one I wanted to try. Well, then a couple weeks got away from me, and Alex got sick, and it got put on the back burner for a little bit. But a couple weeks ago I finally had the chance, and I'm telling you what, it was a huge hit at our house. In fact, Mr. Everyday was eating it out of the pan, straight from the pan, before I could even serve it up!!

It truly is comfort food on a plate! I love casseroles all year long, but mostly during the cold winter months. There is just something so warming and homey about them. They make you feel so much better after a long, hard day when you good food, fast! And I will tell you, without a doubt, the one thing inside this one that really gets your attention and makes you say "yum" are the almonds! They are the perfect little crunchy surprise.

If you are looking for a simple weeknight meal, I hope you will give this a try. Or if you just know that leftover turkey is going to take over your life and you're going to need to find ways to use it before you lose it, this may just be your saving grace. Either way, it's one that will become a regular in our home; and I hope it does in yours too!

Chicken and Wild Rice Casserole From Come Home To Supper
3 boneless chicken breasts, cut into strips (see note)
Olive Oil
1 (6 oz.) box wild rice mix
1 (15 oz.) can French green beans, drained
1 (10 3/4 oz.) can cream of mushroom soup
1 c. sour cream
1 c. slivered almonds
35 Ritz crackers, crushed
1 stick butter, melted
Salt and Pepper to taste

Preheat oven to 375. Drizzle chicken tenders with oil, season with salt and pepper. Place on baking sheet and roast for 45 minutes. Remove and let cool. When cool enough to handle, cut into bite size pieces. Prepare rice according to package directions. When done, transfer to a large bowl. Add chicken, soup, beans, sour cream, almonds, salt and pepper. Mix well. Grease a 9x11 or 9x13 pan. Transfer rice mixture to pan and spread evenly. Top with crushed crackers. Drizzle with butter. Reduce oven to 350. Bake for 30 minutes. *NOTE* I like to make the chicken ahead and then prepare casserole at supper time. Also, if using turkey instead of chicken, you will need about 2 cups cooked turkey, chopped.

Casseroles at Very Good Recipes