Simply Cookin' Chef Mitzi Stinson shows you how to reinvent your Thanksgiving leftovers on Friday to create a comforting Turkey 'N Biscuit casserole.

This easy recipe combines a few additional items with your Turkey Day favorites to give your leftovers that fresh-baked taste.

This casserole contains all the food groups, making it a stand-out meal on its own or when paired with a side of cranberries.

Difficulty: Easy

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: 6 servings

Recipe courtesy Taste of Home magazine, altered by Simply Cooking Chef Mitzi Stinson

1 (16 oz.) package frozen mixed vegetables

2 1/2 cups cubed cooked turkey

1 (10.75 oz.) can condensed cream of mushroom soup, undiluted

3/4 cup milk

1 1/2 cups shredded Cheddar cheese, divided

8 slices bacon, cooked and crumbled (optional)

1 1/2 cups biscuit/baking mix

Additional 2/3 cup milk

1 (2.8 oz.) can French-fried onions

In a large bowl, combine the vegetables, turkey, soup, 3/4 cup milk, 1 cup cheese and bacon, if desired.

Pour into an ungreased 13-in. x 9-in. x 2-in. baking dish.

Cover and bake at 400° for 15 minutes.

Meanwhile, in another bowl, combine biscuit mix and 2/3 cup milk.

Drop batter by tablespoonfuls onto chicken mixture.

Bake, uncovered, for 20-22 minutes or until biscuits are golden brown.

Top with onions and remaining 1/2 cup cheese.

Bake 3-4 minutes longer or until the cheese is melted.