Chicken/Turkey Shepherds Pie or Holiday Casserole
"I used to make this recipe only around the holidays with leftovers. And you certainly can use the concept to make yours that way! But I wanted this great taste year round, so I started to opt for boxed or canned items, still delicious! Very comforting meal. My family started to call it Thanksgiving in a bowl. I take it to funerals quite often, so I started calling it "Funeral Casserole" as everyone always liked it."
Ingredients
Nutritional
- Serving Size: 1 (198.4 g)
- Calories 201.8
- Total Fat - 5.7 g
- Saturated Fat - 3 g
- Cholesterol - 40.4 mg
- Sodium - 413.7 mg
- Total Carbohydrate - 19.9 g
- Dietary Fiber - 2.5 g
- Sugars - 2.5 g
- Protein - 18 g
- Calcium - 222.9 mg
- Iron - 0.7 mg
- Vitamin C - 7.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
If you are making the casserole after having a turkey dinner, this is much easier for you. Just mix the stuffing, turkey, gravy, vegetables, cranberries if using and mix all together.
Step 2
Place in a prepared 9x13 pan or casserole dish.
Step 3
Spread the mashed potatoes over the top and top with cheese.
Step 4
Bake at 375 for 30-40 minutes until cheese is melted and browns and casserole is bubbly.
Step 5
If you do not have all the leftovers from a huge turkey dinner, then prepare the boxed stuffing and mashed potatoes. If you have leftover chicken or turkey to use up, just shred them or use tinned. Either works. I have even used rotisserie.
Step 6
Mix the meat, stuffing, veggies, cranberries if using and gravy together.
Step 7
Pour into a prepared 9x13 pan or a casserole dish.
Step 8
Spread the mashed potatoes over the top and spread the cheese over.
Step 9
Bake at 375 degrees for 30-40 minutes until cheese is melted and browned and casserole gets bubbly.
Tips
No special items needed.