What two topics dominate conversations the Friday after Thanksgiving? Black Friday deals and leftover turkey. Since Black Friday isn’t my thing, leftover turkey is my focus and this year I think I’ll take my sister-in-law’s recipe for Chicken Lasagna and substitute turkey. It was a favorite dish for the very last field meal this harvest and will become a staple in this house. Delicious comfort food to make ahead or serve immediately.
Chicken Lasagna (from Emily Pratt)
- 2 cans cream of chicken soup
- meat from 1/2 chicken (1.5 to 2 lbs)
- 1 cup milk
- 1/2 cup chicken broth
- 1 tsp salt
- 1 tsp pepper
- 1 tsp onion flakes
- 1 stick butter
- 4 cups shredded mozzarella cheese
- 2 cups shredded cheddar cheese
- 1 box lasagna noodles (no cook type)
- 1 box stove top dressing mix, prepared
Heat the following together in a saucepan: soup, milk, broth, salt, pepper, onion flakes and butter to create a soup mix. Prepare the dressing. Layer a 9 x 13 baking dish: soup mix, noodles, chicken, dressing, cheese and repeat for two or three layers. Cover and bake at 375 degrees for 45 minutes.