We are having leftover spaghetti, but this meal is great! This is one of my favorite casseroles. It is so tasty, hearty, and cozy! Can food be cozy? This is also a great way to use extra chicken as I mentioned in THIS post about crock pot chicken.
Thanksgiving Casserole
olive oil
6 corn tortillas
2-3 cups cooked chicken
1 onion diced
3 celery stalks diced
1 can of mushrooms (6.5oz)
salt and pepper to taste
poultry seasoning to taste
2T rice flour (Bob's Red Mill or Ener-G)
2 eggs
1/2 mayonnaise I use Vegenaise and it is VERY good
2 1/2 cups of almond milk (I get unsweetened. Coconut milk could also work here.)
Saute onions, drained mushrooms, and celery
Toss chicken, (shredded) onion, celery, mushrooms, seasonings (more seasoning= more flavor:), and flour together
Lightly oil casserole pan
Tear 2 tortillas into small pieces and lay in casserole pan
Add 1/2 of mixture on top of tortillas
Add another tortilla layer
Add second half of mixture
Add last 2 torn tortillas
In a separate bowl-
Beat eggs
Add mayo and milk
Stir until smooth
Pour over tortilla and meat layers
Bake at 325 for around one hour!
This is a pretty new discovery for our family, but I can't wait to make it this year for Thanksgiving. It tastes more like turkey and dressing than anything I have had in years! We eat it as a stand alone casserole now, but for Thanksgiving we will add Shelly friendly mashed potatoes, sweet potatoes, gravy, corn, and green beans to the mix. Of course pumpkin pie for dessert is also a given! Hmm... I am getting hungry now!
Enjoy!
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