Since a chicken entree wasn't mentioned, how about
Chicken with Pasta
5 c. chopped turkey or chicken
2 small cans sliced mushrooms
3 small cans cream of mushroom soup
2 lb. grated sharp cheese (save 1/2 of cheese to mix with crumbs for topping)
1 c. red bell pepper, chopped
1/2 c. green bell pepper, chopped
1 c. chopped onion
1-2 c. broth
salt and pepper to taste
4 c. vermicelli, uncooked and broken into 2 1/2 in. lengths
2 sleeves Ritz crackers, crushed into crumbs
Cook vermicelli, about 8 minutes. Drain well and mix with the ingredients, except for reserved cheese and crumbs.
Pour into a large steam table pan sprayed with nonstick (Pam), and cover with crackers
and cheese mixed together for a topping.
Bake at 350 degrees for about 45 minutes. Serves 25, and freezes well.
---or this---
Cheesy Chicken and Rice
3 (10-3/4 oz.) cans cream of celery soup
1 c. chicken broth
2 c. finely chopped onion
1 lb. grated cheese
1 1/2 tsp. thyme
3 (10-3/4 oz.) cans cream of chicken soup
3 qts. cooked rice
10 cups cubed, cooked chicken
1/4 c. diced red pimento
1/2 tsp. pepper
Combine all the soups and broth. Stir in half the cheese and the other ingredients. Pour into pans, approximately 12 x 20 x 2 or equivalent. Sprinkle with remaining cheese.
Bake at 375 degrees for 30 minutes or until cheese melts. Makes 30 servings.
---or this---
Turkey Loaf with Gravy
1 large bunch celery, chopped
1 lb. yellow onions, chopped
2 large green peppers, chopped
1/2 lb. turkey (or regular) bacon, chopped
6 c. bread crumbs, day-old
2 c. 2% milk
8 lbs. round turkey
2 Tbsp. poultry seasoning
1 Tbsp.salt
1 Tbsp. red pepper flakes
12 large eggs
white pepper to taste
large can crushed tomatoes
Preheat oven to 350 degrees F. Place one pan of water on lowest rack.
Saute bacon for 3-4 minutes. Drain off any fat, and when cool, crumble the bread in a large bowl. Pour in the milk and let stand, mixing
once or twice, until bread has absorbed the milk.
Add all remaining ingredients to the bread except the tomatoes, and mix well. Place the mixture into loaf pans and spread the tomatoes over the outside of the loaves.
Bake for approximately 45 minutes or until the internal temperature reaches 160 degrees F. Drain off any fat/liquid. Let turkey loaf stand for 5 minutes before serving. Makes about 25 servings of two 1/2-inch slices each.
For the gravy:
2 sticks butter
2 tsp. garlic, minced
Large yellow onion, chopped
Bunch celery, chopped
3 carrots, chopped
1/4 cup flour
1 1/2 qts. turkey or vegetable stock
2 tsp. browning agent, if desired
Salt and pepper to taste
In a large stock pot, heat butter and saute garlic, onions, celery, and carrots on medium-high heat until light brown.
Add flour and saute 2-3 minutes; add stock and browning agent and bring to a boil. Simmer for 35 to 40 minutes until thickened and season to taste. Strain.