Easy and good, even with cut-up chicken breasts browned and added instead of leftover turkey. To make it really quick, use the refrigerated new potatoes cut into wedges.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
540 Calories
Recipe Instructions
Step 1
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Step 2
In a large bowl, stir together the cream of chicken soup, milk, and Italian seasoning until well combined, then mix in the new potatoes, turkey meat, mixed vegetables, and 1/2 cup of Cheddar cheese. Gently stir the cut-up biscuits into the mixture until coated, and spoon the mixture into the prepared baking dish.
Step 3
Bake in the preheated oven until the top of the casserole is deep golden brown and the biscuits are no longer doughy inside, 35 to 40 minutes. Sprinkle remaining Cheddar cheese on top, and return to oven; bake until cheese topping is melted, an additional 4 to 6 minutes.
Ingredients
1 ⅓ cups milk
1 (10.75 ounce) can condensed cream of chicken soup
