A great hearty casserole to use up that left over turkey from thanksgiving! Also an easy recipe to get your family to eat their vegetables! You can also use chicken.


  • 3 cups cubed Roasted Turkey
  • Cream of chicken soup
  • Cream of potato soup
  • 2/3 cup milk
  • 1 1/2 cups frozen vegetables (carrots, mushrooms, red bell peppers and broccoli preferably)
  • 1 can asparagus
  • 12 oz. Frozen biscuits
  • Poultry seasoning
  • Ground pepper
  • Garlic powder
  • Roasted/Grilled jalapenos (optional)


Preheat oven to 400 degrees. Chop turkey/chicken and asparagus up to desired size. Mix soups, meats, asparagus and frozen vegetables in casserole dish. Add milk and mix together. Add garlic powder, poultry seasoning, and ground pepper to taste. If you want some spice mix in the grilled jalapenos as well. Bake for 45 minutes until bubbly. Take out and arrange thawed biscuit dough on top, be careful not to sink them to much as the bottoms will stay uncooked. I like to take the extra biscuits and break them up to put in the creases so the whole top is covered. Cook for additional 10-12 mins until golden brown. Enjoy! ***This recipe was inspired by the chicken and biscuits recipe by Campbells on their cream of potato can of soup. http://www.campbellskitchen.com/recipes/easy-chicken-and-biscuits-24190?fm=internal_search ***

Servings: 4-6
Total Time: 1 hour

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