Ingredients
4
slices bacon, cut into 1/2-inch pieces
1
(3/4 to 1-lb.) fresh turkey breast tenderloin, cut into 1/2-inch pieces
2
(10 3/4-oz.) cans condensed 98% fat-free cream of chicken soup
1
(1-lb.) bag frozen broccoli, carrots and cauliflower
1/4
to 1/2 teaspoon poultry seasoning
3/4
cup sour cream
1
can (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)
Preparation
Heat oven to 375°F. In large skillet, cook bacon over medium heat until crisp. Reserve bacon and 1 tablespoon drippings in skillet.
Add turkey; cook and stir until browned and no longer pink. Stir in soup, vegetables and poultry seasoning. Cook until bubbly, stirring frequently. Reduce heat; cover and simmer 5 to 7 minutes or until vegetables are crisp-tender.
Stir in sour cream. Spoon mixture into ungreased 2 1/2-quart oval casserole or 12x8-inch (2-quart) baking dish.
Separate dough into 5 biscuits; cut each in half. Arrange, cut side down, around outside edge of hot mixture.
Bake at 375°F. for 14 to 18 minutes or until biscuits are deep golden brown.
