We've all stuffed ourselves with turkey dinner on Thanksgiving, and by now you're probably thinking "what do I do with those leftovers?" The popular leftover meal of turkey, mashed potatoes, and gravy on top of some bread has probably been exhausted by now. I'm a little bummed that we don't have turkey leftovers since we went out to dinner on Thanksgiving. While those of you who stayed home and cooked are probably sick of turkey by now, we're wishing we had some to make some yummy dinners. I thought I'd offer up a recipe in case you're in need of something to use that turkey for. I've been making this recipe for a few years now. I usually make it with chicken, but the past couple years I have made it after Thanksgiving with the left over turkey. It's called "Easy Chicken and Biscuits," but you can easily switch up the chicken for turkey and call it "Easy Turkey and Biscuits." It's really simple to make and tastes yummy with either chicken or turkey!
Ingredients:
1 can cream of celery soup
1 can cream of potato soup
1 cup milk
1/4 tsp thyme
1/4 tsp pepper
4 cups cut-up vegetables ( I use a package of frozen veggies- broccoli, cauliflower, & carrot combo)
2 cups cooked cubed chicken (or turkey)
1 pkg refrigerated buttermilk biscuits (10 count)
Directions:
Mix soup, milk, thyme, pepper, vegetables, and chicken ( or turkey) in 3qt shallow baking dish.
Bake at 400 degrees for 15-20 min.
Then cut each biscuit into quarters, take pan out and stir mixture. top with biscuits and bake an additional 15 min. or until biscuits are golden and veggies are tender.
Enjoy!
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