Quick and Easy Turkey Casserole
Canned biscuits make a quick topping for this easy turkey pot pie casserole. A good recipe for using leftover turkey.
3 cups cooked, cubed turkey
1 (14 to 16-ounce) package frozen mixed vegetables
1 (10.75-ounce) can cream of chicken soup
1 (10.75-ounce) can cream of celery soup
1 (10-count) can refrigerated biscuits
- Combine both cans of soup in a bowl with one can of water. Thaw the vegetables in the microwave. Place the turkey in a casserole pan with half of the soup mixture. Add the vegetable mixture and cover with the remaining soup mixture. Bake in a preheated oven at 350°F (175°C) until hot and bubbly.
- Place the individual biscuits on top of the casserole and bake until the biscuits are done.
Makes 6 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.