Search thousands of recipes reviewed by home cooks like you.

Turkey a la Matt

Turkey a la Matt

  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    1 h 10 m
THEATREGIRL

THEATREGIRL

My husband Matt thinks this is the best turkey recipe since his mother's Thanksgiving turkey. It also works with chicken breast. Try adding your favorite vegetables.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 390 kcal
  • 19%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 36.6g
  • 12%
  • Protein:
  • 40.8 g
  • 82%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 984 mg
  • 39%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the turkey breasts in a medium pot of boiling water over high heat. After about 5 minutes add the diced carrots and cubed potatoes to the pot and boil all for about 5 more minutes. Drain the water and transfer the vegetables to a medium bowl.
  3. To the bowl add the peas, mushrooms, onions, chicken soup and mushroom soup. Cube the cooked turkey breasts and stir into the mixture. Mix together well and spread the mixture into a 2-quart casserole dish. Top with the coarsely crushed saltine crackers.
  4. Cover and bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.
  5. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Michelle Braden
9

Michelle Braden

9/1/2004

Didn't follow the exact recipe because I had leftovers to use up... but it was wonderful. Changes I made: Used leftover roast chicken, leftover boiled potatoes, can of carrots, fresh portabello mushrooms (chopped), 1 tablespoon of Italian Seasoning, 1 teaspoon of dried oregano, 1/2 teaspoon black pepper, leftover chicken gravy (instead of cream of chicken soup). Also on top I used crushed Ritz crackers dabbed with butter. Kids and hubby loved it! One suggestion is to cook for 45 minutes at 350 or for 30-40 @ 375 degrees. Thanks for sharing the recipe!

MOM FROM MN
5

MOM FROM MN

12/5/2003

I loved this recipe! The change I made was not to use saltines but a refrigerated pie crust. This pot pie works with chicken equally as well as with turkey. My entire family loved it (which doesn't happen often) and it will become a regular at our house.

Bryan
5

Bryan

8/29/2002

Not a very good recipe. Too much of a kid's meal. A lot like a pot pie, but with silly saltine crackers. Will work better by simply excluding the crackers. Bread crumbs may work well, but this recipe begs for a pie crust.

More reviews

Similar recipes

ADVERTISEMENT