Creamy turkey artichoke casserole

Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes
Serves 6     adjust servings

Creamy turkey artichoke casserole is an easy way to transform leftover Thanksgiving turkey into an entirely different meal!


  • 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.

Recipe Notes

You can use a combination of leftover ham and turkey, or use leftover cooked chicken, for this casserole if you prefer.

You can make this ahead through step 4. Cover the casserole and put it in the fridge. Take it out while you preheat your oven and add the breadcrumb mixture before baking so it will get crunchy. Add 5-10 minutes to the cooking time. It will be ready when it’s bubbling all around the edges.

You can try adding some frozen spinach (that’s been thawed) or some peas to have some greens in here.

I don’t add salt to this, but depending on the seasoning of your leftover turkey, you may want to. Taste and adjust to your liking.

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