Hearty and tender pieces of turkey are baked together with layers of Sargento® Sliced Medium Cheddar Cheese, cream of mushroom soup and dried thyme on a bed of fluffy biscuit until deep golden brown. The cheesy sauce is wonderfully bubbly.
1 pkg. (16 oz.) frozen vegetable medley such as broccoli, cauliflower and carrots, thawed
2 Tbsp. all-purpose flour
4 cups diced, cooked turkey or chicken
1 can (10-3/4 oz.) condensed cream of mushroom or cream of chicken soup, undiluted
1/2 tsp. dried thyme
1/2 tsp. freshly ground black pepper
6 slices Sargento® Sliced Colby or Medium Cheddar Cheese
1 tube (17.3 oz.) refrigerated biscuit dough
Toss vegetables with flour in a large bowl. Add turkey, soup, thyme and pepper; mix well.
Spread half of mixture into a 13 x 9-inch glass baking dish. Arrange cheese over mixture; top with remaining turkey mixture. Cover with foil. Bake in a 375°F oven 15 minutes.
Separate biscuits; cut each into quarters. Uncover casserole; arrange biscuit dough evenly over top of casserole. Return to oven and bake 18 minutes more or until biscuits are deep golden brown and sauce is bubbly. Let stand 5 minutes or until sauce thickens.