1 can (10 3/4 ounces) reduced-sodium, reduced-fat cream of chicken soup
3/4 cup fat-free milk
6 ounces (1 1/2 cups) chopped, cooked turkey (white meat, no salt added, either leftovers or precooked turkey breast from the deli counter)
2 cups frozen mixed vegetables
1 small tube of refrigerated, prepared biscuit dough (10 small biscuits)
Preheat oven to 350 F. Pour cream of chicken soup, fat-free milk, chopped, cooked turkey, and frozen mixed vegetables into a casserole dish. Stir until well combined. Open container of prepared biscuits. Place 8 biscuits on top of soup mixture. (Reserve remaining 2 biscuits for another meal.) Place casserole in oven. Bake for approximately 25–30 minutes until biscuits are golden-brown and contents are heated through.
Yield: 4 servings
Preparation time: 7 minutes
Baking time: 25–30 minutes
Serving size: 1 cup casserole and 2 small biscuits
Nutrition Facts
Per Serving:
Calories: 298
Carbohydrate: 43 g
Protein: 25 g
Fat: 3 g
Saturated fat: 0 g
Sodium: 768 mg
Fiber: 5 g
Exchanges per serving: 2 1/2 starch, 1 non-starchy vegetable, 2 very lean meat
Carbohydrate choices: 3