Southwest Turkey Casserole.
This is probably one of our favorite hearty dishes using our Shelton's Turkey leftover from our holiday meals. Sometimes we cook a turkey just to make the leftover recipes. Why? Because it's good, that's why. Give this a try.
2 large onions, chopped
1 green pepper, diced
1 Tablespoons of butter
6 Cups of cooked Shelton's Turkey
2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
2 Cups (16 ounces) sour cream
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 Cups (16 ounces) shredded Monterey Jack or cheese blend
1 package (12 1/2 ounce) tortilla chips, crushed
Prepare a greased 13 x 9 casserole dish. Preheat the oven to 350F. In a medium pot, saute the onions and green peppers in the butter until tender or translucent. Stir in the turkey, soup, sour cream and spinach. Spoon half the mixture into casserole dish, then layer on half the cheese and tortilla chips. Repeat with final layer of mix, cheese and chips. Bake uncovered for 25-30 minutes or until bubbly. Let cool for 5 to 10 minutes before serving.