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Biscuit Turkey Bake Recipe

Biscuit Turkey Bake Recipe

As a college student, I go for stick-to-your-ribs foods that are also easy on the budget. Here's one that fits the bill. I like to bake this casserole for friends' birthdays. —Stephanie Denning, Mt. Pleasant, Iowa
TOTAL TIME: Prep/Total Time: 30 min. YIELD:5 servings


  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup chopped cooked turkey or chicken
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/2 cup frozen peas
  • 1/4 cup 2% milk
  • Dash each ground cumin, dried basil and thyme
  • 1 tube (12 ounces) refrigerated buttermilk biscuits


  • 1. Preheat oven to 350°. In a large bowl, combine soup, turkey, mushrooms, peas, milk and seasonings. Pour into a greased 8-in. square baking dish; arrange biscuits over top.
  • 2. Bake, uncovered, 20-25 minutes or until biscuits are golden brown. Yield: 5 servings.

Reviews for Biscuit Turkey Bake

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Reviewed Nov. 23, 2015

"I have found that any recipe that calls for biscuits for topping, I pre bake the biscuits until the bottoms are lightly brown, then top the casserole, if not they come out with that uncooked middle ect.. this is a good simple recipe that can be tweaked in so many ways!

Thanks for sharing."

Reviewed Mar. 30, 2015

"The filling was delicious, but the biscuit bottoms were very doughy, even though I cooked them as long as possible without burning. I think I would bake the biscuits separately next time."

Reviewed Nov. 10, 2014

"After 45 mins of cooking the biscuits were still doughy ... Really disappointed."

Reviewed Oct. 6, 2012

"This was so fast and so delicious. I would however double the entire recipe minus the biscuits next time though...lots of biscuits not enough filling.."

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