Leftover Turkey Casserole with Biscuits

Ingredients

• 2 cups cooked turkey, (cut into bite-sized pieces)
• 1 can cream of mushroom soup, (10 ounces)
• 10 cups frozen mixed vegetables*, (defrosted at room temperature for 1 hour)
• 1 can Pillsbury original or flaky biscuits
• 1 cup whole milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 1 teaspoon dried chives
• 1 large egg yolk, (whisked with 1 tablespoon water)
• Fresh parsley for garnish

Instructions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Prepare an oven-safe casserole dish by lightly greasing it with non-stick cooking spray.

3. 3

   In a large bowl, whisk together the cream of mushroom soup, whole milk, garlic powder, onion powder, salt, black pepper, and dried thyme.

4. 4

   Add the frozen vegetables and turkey. Gently fold in the veggies and turkey with a rubber spatula.

5. 5

   Pour the entire contents of the bowl into the prepared casserole dish.

6. 6

   Cover casserole dish with aluminum foil and bake for 30 minutes.

7. 7

   Remove from oven. Remove foil and discard. Line up biscuits in a row. Brush each biscuit with egg yolk and water mixture. Sprinkle dried chives on top. Return to oven, uncovered, and bake for 15 minutes.

8. 8

   Top with fresh parsley for garnish and serve immediately.