Cooking Directions

• Stir the soups, milk, thyme, black pepper, vegetables and turkey in 3-quart shallow baking dish.
• Bake at 400°F. for 15 minutes. Cut each biscuit into quarters. Stir the turkey mixture.
• Evenly top the turkey mixture with the cut biscuits. Bake for 15 minutes or until the turkey mixture is hot and bubbling and the biscuits are golden brown.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup
• 1 cup milk
• 0.25 teaspoon dried thyme, crushed
• 0.25 teaspoon ground black pepper
• 4 cups frozen California vegetable blend (broccoli, cauliflower, carrots), cooked and drained
• 2 cups cubed cooked turkeyor chicken
• 1 package (7.5 ounces) refrigerated buttermilk biscuit dough(10 biscuits)