Recipe: Turkey Divine

Originally published in the Nov. 27, 2013, issue

 

Editor’s Note: We think this recipe is a divine way to use some of those turkey leftovers after your holiday meal! If your turkey got eaten up on Thanksgiving Day, this four-serving dish can also be made with chicken.

Ingredients:

2.5 cups broccoli florets, steamed

2 cups chopped cooked turkey

10.75 ounces canned cream of chicken soup

1/3 cup milk

Salt and pepper, to taste

¾ cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375 degrees Fahrenheit.

2. Arrange florets in a 10x6-inch baking dish. Top with turkey.

3. Combine soup, milk, salt and pepper in a bowl. Mix well and pour over turkey.

4. Top with cheese. Bake for 30 minutes or until bubbly.