Creamy Turkey Artichoke Casserole

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4 cups leftover cooked turkey, chopped

1 15.5 oz. can artichoke hearts, drained

3 tablespoons unsalted butter

3 tablespoons flour

1/2 teaspoon nutmeg

2 1/2 cups low-sodium chicken broth

2 cups shredded sharp cheddar cheese

1 tablespoon unsalted butter, melted

1/3 cup plain breadcrumbs

1/4 teaspoon dried thyme

1/4 teaspoon black pepper

1/8 teaspoon paprika


1. Preheat oven to 375.

2. Place turkey and artichokes (quartered) in bottom of a greased 2-quart casserole dish.

3. Melt butter in a small saucepan over medium heat. Add flour and nutmeg and whisk to combine. Cook for 1 minute, stirring constantly.

4. Slowly add chicken broth, whisking constantly, until well combined with no lumps. Let cook 4-5 minutes until thickened. Stir in cheddar cheese until melted and turn off heat. Pour over turkey and artichokes in casserole dish.

5. Combine melted butter with breadcrumbs and remaining seasonings. Sprinkle over top of the casserole.

6. Bake at 375 for 20-25 minutes, until bubbly.

Bon Appetit!

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