Easy Turkey & Biscuits
Got some leftovers...give them new life in this simple biscuit-topped oven dish, made with turkey, veggies and a creamy sauce.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup
1 cup milk
0.25 teaspoon dried thyme, crushed
0.25 teaspoon ground black pepper
4 cups frozen California vegetable blend (broccoli, cauliflower, carrots), cooked and drained
2 cups cubed cooked turkeyor chicken
1 package (7.5 ounces) refrigerated buttermilk biscuit dough(10 biscuits)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup
1 cup milk
0.25 teaspoon dried thyme, crushed
0.25 teaspoon ground black pepper
4 cups frozen California vegetable blend (broccoli, cauliflower, carrots), cooked and drained
2 cups cubed cooked turkeyor chicken
1 package (7.5 ounces) refrigerated buttermilk biscuit dough(10 biscuits)
Instructions
Stir the soups, milk, thyme, black pepper, vegetables and turkey in 3-quart shallow baking dish.
Bake at 400°F. for 15 minutes. Cut each biscuit into quarters. Stir the turkey mixture.
Evenly top the turkey mixture with the cut biscuits. Bake for 15 minutes or until the turkey mixture is hot and bubbling and the biscuits are golden brown.
Bake at 400°F. for 15 minutes. Cut each biscuit into quarters. Stir the turkey mixture.
Evenly top the turkey mixture with the cut biscuits. Bake for 15 minutes or until the turkey mixture is hot and bubbling and the biscuits are golden brown.
Easy Turkey & Biscuits
Got some leftovers...give them new life in this simple biscuit-topped oven dish, made with turkey, veggies and a creamy sauce.
Directions
Print
Stir the soups, milk, thyme, black pepper, vegetables and turkey in 3-quart shallow baking dish.Bake at 400°F. for 15 minutes. Cut each biscuit into quarters. Stir the turkey mixture.Evenly top the turkey mixture with the cut biscuits. Bake for 15 minutes or until the turkey mixture is hot and bubbling and the biscuits are golden brown.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup1 cup milk0.25 teaspoon dried thyme, crushed0.25 teaspoon ground black pepper4 cups frozen California vegetable blend (broccoli, cauliflower, carrots), cooked and drained2 cups cubed cooked turkeyor chicken1 package (7.5 ounces) refrigerated buttermilk biscuit dough(10 biscuits)
One-Pan Glazed Vegetables & Roast B...
As long as you're roasting the beef, it ma...
Penne with Creamy Vodka Sauce
This recipe will win you many accolades wi...
Pressure Cooker Beef Pot Roast
This tender and flavorful pot roast cooks ...
Turkey and Cornbread Stuffing with ...
Try something new this year. Slivered alm...