An easy and great way to use leftover holiday
turkey, too!
Creamy Chicken Casserole
- 4 cups cubed cooked chicken or turkey
- 1 (10.75-ounce) can condensed cream of
chicken soup
- 1/2 cup milk
- 1/2 teaspoon dill weed
- 1/4 cup sliced green olives
- 1 (8-count) tube refrigerated biscuits
- Preheat oven to 350°F (175°C).
Place cooked turkey or chicken in a greased 7 x 11-inch baking
dish.
- Combine the soup, milk, dill weed and
olives. Mix together and pour mixture over chicken. Top with biscuits.
- Bake for 20 minutes or until biscuits
are golden brown.
Makes 4 to 6 servings.
