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Turkey Biscuit Stew




Source of Recipe


Michelle's collection-Joanna Lund


Recipe Introduction


6 Servings
4 points per serving



List of Ingredients




1 (10 ¾ oz) can Healthy Request Cream of chicken soup
¼ cup Breakstone’s reduced fat sour cream
1 tsp dried parsley flakes
2 tsp dried onion flakes
1 ½ cups (8 oz) diced cooked turkey breast (I use chicken sometimes too)
¾ cup frozen peas
1 cup sliced carrots (8 oz can), rinsed and drained
1 (7.5 oz) can Pillsbury refrigerated flaky buttermilk biscuits


Recipe



Preheat oven to 350°. Spray an 8x8 baking dish with cooking spray. In a large skillet combine chicken soup, sour cream, parsley flakes, and onion flakes. Cook over medium heat stirring often, until mixture is hot and bubbly. Add turkey, peas and carrots. Mix well to combine. Spread mixture into prepared baking dish. Separate biscuits and cut each biscuit into 4 pieces and evenly sprinkle over top of mixture. Bake for 25 minutes ½ way through I go through and turn the biscuits around to brown them on all sides. Let sit for 5 minutes before serving