Crescent Topped Turkey Casserole

A testy alternative to turkey pot pie, this may be doubled using an 8-ounce tube of crescent rolls and baked in an 11 x 7-inch baking dish, if I have any leftover cooked potatoes I cube them and add them in also, and for extra flavor I sometimes saute a small onion and a few cloves of minced garlic in a little butter omitting the garlic powder then mix in the mayonnaise and remaining ingredients

Servings 4

INGREDIENTS:

1/2 cup mayonnaise(do not use salad dressing)

2 tablespoons all-purpose flour

1 teaspoon chicken bouillon granules(I use one small envelope OXO chicken bouillon granules)

1/2 teaspoon garlic powder, or to taste

1/2 teaspoon fresh ground black pepper, or to taste

seasoned salt, to taste

3/4 cup milkor light cream

1-1/2 cups cubed cooked turkey breast

1 (10 ounce) package frozen mixed vegetables, thawed (your choice of vegetables)

1 (4 ounce) tube refrigerated crescent rolls

INSTRUCTIONS:—————————————-

Preheat oven to 375 degrees F.

Grease an 8-inch baking dish.

Using paper towels pat the thawed vegetables dry as possible to remove all excess moisture.

In a large saucepan combine the mayonnaise, flour, bouillon, garlic powder and black pepper.

Gradually add milk; stir until smooth, then bring to a boil over medium heat, cooking and stirring for 2 minutes or until thickened, then season with salt to taste.

Mix in turkey and vegetables; cook 3-4 minutes longer stirring occasionally.

Spoon into a greased 8-in. square baking dish.

Unroll crescent dough and separate into two rectangles; seal seams and perforations, then place over turkey mixture.

Bake at 375° for 15-20 minutes or until golden brown.

Related posts:

Crescent-Almond Topped Chicken Casserole

Easy Chicken Biscuit Topped Casserole

Biscuit Topped Chicken And Broccoli Casserole

Old Fashioned Potato Topped Chicken Pot Pie

Kitten’s Creamy Chicken Or Turkey Skillet

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