I published this vlob in November 2014.  I wanted to make something that you can turn left over chicken or turkey into.  So I decided to make a classic casserole dish in an hour.   This dish is perfect for left over Thanksgiving  turkey.  Enjoy!

3 cups of cooked shredded or cubed chicken or turkey.
2 broccoli heads
6 oz of cooked egg noodles
1 cup of button mushrooms
1/4 cup of chives
1 garlic clove
2 celery ribs
1 tablespoon of butter + 4 tablespoons of melted butter for topping.
Salt and Pepper
1 can of cream of mushroom
1 can of cream of chicken
1 cup of crème fraiche
1/4 cup of mozzarella + extra for topping.
2 cups of panko bread crumbs

1. Bring water to a boil, season with salt, and cook your egg noodles for 7 minutes.
2. Take noodles out and in the same pot, blanch your broccoli for 3 minutes and drain.
3. Prep your vegetables- slice up mushrooms, chop up celery, chop up chives, and mince garlic.
4. Melt a tablespoon of butter in pot.
5. Add and sauté garlic until fragrant.
6. Add celery and sauté until softened.
7. Add mushrooms to pot and saute.
8. Once mushrooms soften, add chives and season with salt and pepper.
9. Add cream of mushroom, cream of chicken, and crème fraiche and mix.
10. To the soup mixture, add left over chicken/turkey, broccoli, and noodles.
11. Add 1/4 cup of mozzarella to mixture.
12. Once all ingredients are combined, preheat oven to 350.
13. Add ingredients to a baking dish and even out top.
14. Melt 4 tbsp of butter.
15. Add extra mozzarella on top and 2 cups of panko bread crumbs.
16. Pour melted butter over topping.
17. Baked uncovered for 20 minutes at 350 degrees.