anyone got some ideas for what to do with Thanksgiving's left overs??

One of our favorite casseroles is called "Yum Yum Chicken" and in late November I make and freeze "Yum Yum Turkey" instead!

Yum Yum Chicken
6 – 8 chicken breasts (or chicken of your choice), cooked and diced
1 can cream of chicken soup
1 can cream of celery soup (you can substitute another can of cream of chicken or cream of mushroom soup or a can of chicken gravy)
1 8 oz. sour cream, low fat works fine
1 pkg. stove top stuffing
½ cup margarine, melted
1 can chicken broth

Arrange cooked, diced chicken in a 9 x 13 pan (or divide recipe into 2 square pans). Mix soups and sour cream. Spoon over chicken. Spread stuffing mix over top. Mix margarine, broth and chicken flavor packet (from stuffing mix). Pour over top, moistening as much stuffing as possible. Bake at 350 for 1 hour.

To Freeze: Cover with foil and label. Thaw overnight in fridge. Bake at 350 for 1 hour or until heated through.

For lower fat you can substitute water or more broth for the margarine. I also sometimes put a layer of green beans on top of the chicken.

(If you have the 1-step stuffing mix that has the seasonings mixed in with the bread, just be sure to distribute it as evenly as possible.)