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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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As a college student, I go for stick-to-your-ribs foods that are also easy on the budget. Here's one that fits the bill. I like to bake this casserole for friends' birthdays. Ingredients:
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 cup chopped cooked turkey or chicken |
1 can (4 ounces) mushroom stems and pieces, drained |
1/2 cup frozen peas |
1/4 cup 2% milk |
dash each ground cumin, dried basil and thyme |
1 tube (12 ounces) refrigerated buttermilk biscuits |
Directions:
1. Preheat oven to 350°. In a large bowl, combine soup, turkey, mushrooms, peas, milk and seasonings. Pour into a greased 8-in.-square baking dish; arrange biscuits over top.
2. Bake, uncovered, 20-25 minutes or until biscuits are golden brown. Yield: 5 servings.
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