A great way to enjoy your leftover turkey -- you can even add leftover vegetables. Have leftover chicken? Use that instead. Recipe submitted by Tammy from Rochester, NY.

Turkey Dressing Casserole

4 cups diced cooked turkey
1 pound mushrooms, sliced
2 (4-ounce) cans sliced water chestnuts
2 (10.75-ounce) cans condensed cream of mushroom soup, undiluted
1 (14.5-ounce) can chicken broth
1 cup sour cream
1 (8 to12-ounce) package stuffing mix
8 tablespoons butter, melted
1 cup chicken broth

1. Preheat oven to 375°F (190°C). Grease 11 x 15-inch casserole pan.
2. On bottom of casserole pan spread 4 cups of diced turkey. Layer mushrooms on top of turkey. Next, add water chestnuts.
3. In a separate bowl mix mushroom soup, 1 can chicken stock and sour cream. Stir together until mixed and pour over water chestnuts.
4. Using the same bowl, combine stuffing mix, butter, and 1 cup chicken stock. Mix together and layer over soup mixture.
5. Bake for 45 minutes or until the top is lightly browned and the casserole is heated all the way through.

Makes 6 servings.