4 cups diced cooked chicken or leftover turkey
1 cup chopped broccoli (you can use frozen)
1 cup spinach, drained, chopped (use frozen)
1 tablespoon garlic
1-2 tablespoons dill weed
1 1/2 cups of grated cheddar cheese- just scoop it loosely. Don’t pack it in like brown sugar
1/4 cup Parmesan cheese
Mayonnaise- amount depends on how dry your poultry is. You want it to be the consistency of a slightly dry chicken salad.
Mustard, a spoonful or so (optional)
salt & pepper to taste.
Mix all ingredients in a large bowl, adding the mayonnaise last. Spoon into a greased casserole dish, or a pie crust (or crescent roll pockets), topping with another pie crust.
Bake at 350 until cheese is melted, or until the crust is done if you used a crust- 10-20 minutes.