Turkey Casserole
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If your fridge is full of leftover turkey and you’re tired of sandwiches, this easy turkey casserole is the answer. It’s creamy, cheesy, and layered with comforting flavors that feel like the best part of Thanksgiving all over again, without the extra work.
This recipe is amazing with my Slow Cook Turkey Breast and fan favorite Stuffing Recipe.
Why You’ll Love This Turkey Casserole
- Quick, Easy, and Crowd Pleasing: I’m always searching for quick and easy dinner ideas, especially ones that help reuse leftovers or use fresh turkey/chicken. This one takes minutes to prep and is delicious!
- Customizable: You can make this with turkey or chicken.
- Family Favorite: Super comforting and delicious casserole recipe.
This recipe has become my go-to way to use holiday leftovers, but it’s also great with rotisserie chicken if you’re craving a cozy casserole any night of the week. Quick to prep, family-friendly, and endlessly customizable, it’s one of those dishes that makes dinner feel effortless.
It’s a great way to use up holiday leftovers, but honestly? We make it year-round with rotisserie chicken when the craving hits. It’s family-friendly, freezer-friendly, and basically dinner-time gold.
Serve this belly warming meal with a side salad, cornbread, or biscuits. You can even add a side of cranberry sauce for that full Thanksgiving feel. For even more leftover turkey ideas, check out these Turkey Sliders!
Before You Start Cooking
This recipe is all about convenience and flavor. We’re using pantry staples and a handful of fresh ingredients to whip up a comforting meal that tastes like you spent way more time on it than you did. Here’s what you’ll need to pull off this leftover turkey casserole:
- Box turkey stuffing – Any brand works, but go for the kind with herbs for extra flavor without extra effort. You can always use a homemade stuffing recipe.
- Broccoli florets – Fresh or frozen both work. Just make sure they’re bite-sized so they cook evenly.
- Cooked turkey – Leftovers from Thanksgiving or a store-bought rotisserie-style turkey breast are both fair game.
- Cream of chicken soup – The creamy glue that holds it all together. Low sodium is a great option here.
- Sour cream – Adds tang and richness. Full-fat makes it extra indulgent, but light sour cream works too.
- Cheddar cheese – Sharp cheddar melts beautifully and gives the dish a savory kick.
- Salt and pepper – Keep it simple! A little seasoning brings it all to life.
That’s it! Just a short list of ingredients and a big return on cozy, satisfying flavor. Let’s get cooking.
Jesseca’s Recipe Review
When I first tested this turkey casserole, it reminded me of why I love recipes that use up leftovers. They feel comforting without feeling repetitive. The creamy sauce, melted cheese, and tender turkey come together in a way that makes it taste like a brand-new meal, not just Thanksgiving on repeat. My family always goes back for seconds, which tells me it’s a keeper.
Tip from Jesseca:
For the best flavor, shred your turkey into smaller pieces instead of leaving big chunks. This lets the meat soak up the sauce and cheese in every bite. If you’re short on turkey, you can even mix in some rotisserie chicken. It blends right in and keeps the dish just as satisfying.
Substitutions and Variations
This simple casserole is super flexible, basically a dinner MVP for using up what’s in your fridge. Here are a few easy swaps and fun twists to make it your own:
- No turkey? Swap in cooked chicken, rotisserie or even shredded deli meat in a pinch.
- No broccoli? Use green beans, peas, or a veggie blend. Just aim for something that won’t turn to mush.
- No cream of chicken? Cream of mushroom or celery totally works and adds a new flavor twist.
- Sour cream alternative? Plain Greek yogurt is a solid stand-in with a little extra protein.
- Cheese swap? Try mozzarella for a milder melt or pepper jack if you want a little heat.
- Add-ins? Toss in sautéed onions, mushrooms, or even a sprinkle of French fried onions on top for crunch.
Make it your own, make it easy, and most importantly—make sure there’s enough for seconds.
Step-by-Step: How to Make Turkey Casserole
Making this thanksgiving casserole couldn’t be easier. It’s a one-pan wonder with layers of cozy flavors and zero stress. Here’s a quick peek at how it comes together:
- Preheat your oven to 350°F and mist a baking dish with cooking spray.
- Cook the stuffing according to package directions and set it aside.
- Parboil the broccoli for 3 minutes, then drain.
- Mix it all together—turkey, broccoli, soup, sour cream, and cheese.
- Assemble and bake—spread the mixture in your dish, top with stuffing, and bake until golden and bubbly (about 30 minutes).
That’s it! Quick, satisfying, and totally family-approved. Perfect for weeknights or using up those post-holiday leftovers.
FAQs About Turkey Casserole
Absolutely! This recipe works great with cooked chicken—rotisserie, leftover grilled, or even canned in a pinch.
Yes, a quick parboil softens it just enough so it doesn’t stay crunchy or release too much moisture while baking. Frozen broccoli can be used too—just thaw and drain first.
Boxed stuffing mix (turkey or herb flavor) is ideal. Leftover homemade stuffing works too—just make sure it’s not too wet or dry.
Microwave individual portions, or reheat the whole dish in a 300°F oven until warmed through. Cover with foil to prevent drying out.
Storage and Make-Ahead Instructions
This turkey stuffing casserole is just as good the next day—maybe even better. Here’s how to store and prep it like a pro:
- Make-Ahead: Assemble the casserole (everything except baking) and cover tightly with foil or plastic wrap. Store it in the fridge for up to 24 hours. When you’re ready to bake, let it sit at room temp while the oven preheats, then bake as directed. You may need to add an extra 5–10 minutes to the cook time if it’s going in cold.
- Leftovers: Cover and refrigerate any leftovers for up to 4 days. Reheat individual portions in the microwave or warm the whole dish in a 300°F oven until heated through.
- Freezer-Friendly: You can freeze the unbaked casserole for up to 2 months. Wrap it tightly in plastic wrap and foil. When ready to use, thaw overnight in the fridge and bake as directed. Just like that—dinner is ready when you are.
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Easy Turkey Casserole
Ingredients
- 1 (6oz) box turkey stuffing
- 3 cups broccoli florets
- 3 cups cooked turkey (chopped)
- 1 (10.5oz) cream of chicken soup
- 1 cup sour cream
- 1 cup cheddar cheese (shredded)
- salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish with nonstick cooking spray and set aside.
- Prepare the stuffing mix according to the package instructions. Once ready, fluff with a fork and set aside.
- Parboil the broccoli by bringing a saucepan of water to a boil. Add the broccoli florets and boil for 3 minutes. Drain immediately and transfer to a large mixing bowl.
- Combine the filling. Add the cooked turkey, cream of chicken soup, sour cream, cheddar cheese, salt, and pepper to the bowl with the broccoli. Stir gently until everything is evenly combined.
- Transfer to the dish. Spoon the turkey mixture into the prepared baking dish and spread it out evenly.
- Top with stuffing. Spoon the prepared stuffing over the casserole in an even layer.
- Bake for 30 minutes, or until the top is lightly golden and the casserole is heated through.
- Serve warm and enjoy!
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
I made this last night with leftover turkey I’d had frozen…such a pain to find a way to use it. I gave this recipe a try and OMG, it was delicious!!! I used a mix bag of veggies from Costco and microwaved them (they were frozen) and cut them up. Instead of using sour cream, I subbed in mayo (I don’t like sour cream) and it worked great! This is definitely a keeper for those turkey leftovers! My husband and I both loved it. Super creamy and tasty! Thank you.
Has anyone prepped this the night b4 and then just baked b4 serving the next day?
Absolutely. I prep it the night before all the time. Just assemble it, cover tightly, and refrigerate. Bake as written and it turns out great. Perfect for a low-stress holiday morning. I just did this yesterday to feed my family and retest the recipe. Worked perfectly
Great
I used Swiss cheese instead of cheddar. I also didn’t use stove top dressing because of carbs, but my grandkids love mashed potatoes and they aren’t carb restricted.
Genius to add mashed potatoes! Thanks for sharing your tips, Cheryl!
You have to tell me where you found no/low-carb potatoes because all tuber vegetables are high in carbohydrates and I would hate for an uneducated diabetic to read this and think that potatoes are a low-carb option.
Thanks for chiming in, Julie. Cheryl was just mentioning what worked for her family. Potatoes are not a part of this recipe and I don’t promote them that way. Everyone makes adjustments based on their own needs, and I always encourage readers to follow what fits their dietary guidelines best.
Look, looks delicious.I’m getting ready to try it now. Thank you for the recipe.
Thank you! I’m so excited for you to try it! Let me know how it turns out or if you make any fun twists—I’d love to hear!
Hello Jessica. I work at a homeless feeding organization, I am the kitchen Manager. I used this recipe and they really liked it.
I had to scale it up to feed 60 to 80 people, and I added a bit of rice as a neutral filler.
Turned out fantastic, Thank you so much for this recipe. I will be sure to use it again!
Douglas, this means so much. Thank you for sharing your experience and for the work you do every day. I’m honored my recipe could play even a small part in supporting the meals you provide. Knowing it worked well for such a large group is the best kind of feedback. Grateful for your kindness and all that you do.
Perfect! exactly what we were looking for!
Thank you so much! I’m thrilled to hear it was exactly what you were looking for. It’s always great to know the recipe hit the mark—hope it becomes a regular in your rotation!
Could this still be made without the sour cream? It’s the only ingredient I do not have on hand today 🙂
Sorry for the delayed response, Lauren. You can replace with more cream of chicken soup or a little milk.
I need to know how many servings one recipe makes.
Six servings.
Hi there! Made this tonight and it was fantastic! I actually doubled the sauce. 2 cans cream of mushroom soup and a 16oz container of sour cream. I used a cup of Colby jack cuz that’s all I had left. Oh and 2 stove tops:) sooo good! Thank you
Also a whole bag of mixed vegetables!
I made this today and it is absolutely wonderful I doubled the recipe and I added 3 cups of shredded Sharp cheddar cheese, OH MY Goodness I could eat this everyday and I Don t think I d ever get tired of eating it especially as cold as it is here in Tennessee today.Nov 30, 2024
Thank you so much for your kind comment, Debbie! I’m so glad to hear you enjoyed the recipe—and doubling it with extra sharp cheddar sounds absolutely amazing! OH MY Goodness indeed! Perfect comfort food for those chilly Tennessee days. Stay warm and enjoy every bite!
Hi Leslie, thanks for taking the time to comment. I love that you tried doubling this recipe and it worked out! I’ll have to try this with colby jack cheese. It’s one of our faves!
I made it with ground turkey. Turned out pretty tasty.
What a great substitution, Sue. I’ll have to give that a try.
forgot the turkey in the recipe
Oops! Thanks for catching that. The recipe is fixed.