Turkey and Biscuits the Editors of Publications International, Ltd.
Turkey and Biscuit
Makes 6 servings
|2||cans (10-3/4 ounces each) condensed cream of chicken soup|
|1/4||cup dry white wine|
|1/4||teaspoon poultry seasoning|
|2||packages (8 ounces each) frozen cut asparagus, thawed|
|3||cups cubed cooked turkey or chicken|
|1||can (11 ounces) refrigerated flaky biscuits|
- Preheat oven to 350°F. Spray 13X9-inch baking dish with nonstick cooking spray. Combine soup, wine and poultry seasoning in medium bowl.
- Arrange asparagus in single layer in prepared dish. Place turkey evenly over asparagus. Spread soup mixture over turkey. Sprinkle lightly with paprika.
- Cover tightly with foil and bake 20 minutes. Remove from oven. Increase oven temperature to 425°F. Top with biscuits and bake, uncovered, 8 to 10 minutes or until biscuits are golden brown.
|Total Fat||18 g|
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