Crunchy Almond Turkey Casserole
Total TimePrep: 15 min. Bake: 35 min.
I have been making this recipe since the mid 1970’s. Originally known as Hot Turkey (orChicken) Salad. It is still one of my all time favorites. I do use toasted slivered almonds instead of sliced. Otherwise the same.
This may just me my type of item-maybe what my doc would have in mind as a person not really a full vegatarian
Absolutely most favorite recipe
This has become a family favorite since I first made it this week! When I told my family about the negative reviews--no flavor, etc.--their jaws dropped! There are plenty of "crunchies" in this recipe, & the flavor was just as we like it. The ingredients blended together to make a casserole that you can serve to all ages & get great reviews. The only change I made was using chicken breasts instead of turkey.
We thought this was pretty tasteless. If you have leftover gravy and stuffing I suggest you use that in this dish. I liked all the crunch, though.
I added some garlic, too. This casserole has a nice crunch to it and tastes great!
No comment left
Instead of just celery, you can add carrots, or a bag of frozen mixed veggies (thawed). Loved the crunch from the water chestnuts & almonds.
Great way to use leftover turkey, really transformed it into something special that the whole family enjoyed. I enjoyed that this had such great crunch - the nuts, water chestnuts, and celery provide a nice textural contrast to the turkey and rice. I followed the recipe as written except for using multi-grain crackers in the topping. Will definitely make again. My only suggestion would be that this is easily 10-12 servings, not 8.
Very tasty. My kids even went back for seconds. Leftovers tasted just as good the next day for lunch too. The only thing I would probably change next time is to leave out the water chestnuts since the almonds gave it plenty of delicious crunch. Definitely will make again.