Recipe by Cathy
"Easy and good, even with cut-up chicken breasts browned and added instead of leftover turkey. To make it really quick, use the refrigerated new potatoes cut into wedges."
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1 (10.75 ounce) can
condensed cream of chicken soup
1 1/3 cups
dried Italian herb seasoning
new potatoes, cut into chunks
cubed cooked turkey
1 (16 ounce) package
frozen mixed vegetables, thawed
shredded Cheddar cheese, divided
1 (12 ounce) can
refrigerated buttermilk biscuits, separated and cut into quarters
Great recipe for leftover turkey from Thanksgiving. My husband and I both loved it. I didn't think the potatoes would cook in that short of time, so I used the canned new potatoes and everything was done perfectly.
Tasty but the potatoes dont cook in that amount of time. I recommend that you nuke them or something first. 50 minutes in the oven it didnt get hot enough. That being said, my daughter loved it anyway.
My family loves this!! I did cut up the potatoes and boil them half cooked before putting them in the recipe and I am glad I did! This is worth making again!!
My potatoes cooked in the 40 minutes, but I cut them smaller and used red skins. I didn't have any canned biscuits so I used a tube of crescent rolls. This was a nice way to use some leftover turkey breast.
Wonderful comfort food with a lot of improvisational room to work with. I used a lot of different leftover elements with some trepridation, but it seems to me the "biscuit bombs" compensate for any minor variances (leftover veggies, potatoes and gravy) you might imagine. Guessing this has a buttload of calories, which to me was the only personal drawback because I went back for THIRDS!
* Percent Daily Values are based on a 2,000 calorie diet.
Turkey Pot Pie Bubble Bake
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 198
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