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Prep 10 mins
Cook 30 mins
I came up with this recipe after Thanksgiving using leftover turkey and ingredients I had on hand. The result was a creamy, rich comfort food that was a perfect meal for a cold, rainy weeknight. Plus, it's a nice, quick meal to make (about 30 minutes) on a night when you're tired and just came in from the dreary rain!
- 4 slices bacon
- 1 lb turkey or 1 lb chicken, cut into 1-inch pieces
- 1 (10 1/4 ounce) can cream of chicken soup
- 1 1⁄2 cups bertolli's mushroom alfredo sauce
- 4 ounces cream cheese, cut into 1-inch pieces
- 1 cup water
- 2 teaspoons poultry seasoning
- 0.5 (14 ounce) bag frozen broccoli florets
- 2 cups fresh baby carrots
- 1 (16 ounce) canjumbo flaky buttermilk biscuits
- 1 -2 cup shredded sharp cheddar cheese (or any you like to use for topping)
- Note: "Poultry Seasoning" listed above is actually McCormicks 1-Step Chicken Jambalaya. For some reason recipezaar didn't recognize this ingredient. Really, you could use any similar seasoning.
- Heat oven to 375°F In large heavy skillet(i.e. cast iron) cook bacon over medium heat until crisp. Reserve bacon and crumble in pan.
- If you are using uncooked poultry add it to skillet now and cook until no longer pink. If you are using leftover turkey or chicken there is no need to cook it further, just add to skillet and continue with next step.
- When meat is cooked and/or added stir in soup, water and alfredo sauce until combined. Add cream cheese. Add seasoning.
- Stir on medium heat until cream cheese is melted and sauce is bubbly.
- Add broccoli and carrots. Stir to coat.
- Cook in oven for 15 minute.
- Get biscuits ready. Separate 5 biscuits and split in half.
- After 15 min remove skillet and quickly add bisuits to outside edge. Be sure to push down into mixture a bit.
- Return to oven for another 15 minutes or until biscuits are golden brown.
- Remove and let sit for about 5 minutes. Serve topped with shredded cheese of your choice. We like sharp cheddar.
- You may add more or less veggies according to preference. Also, this results in a thick sauce, if you prefer a thinner sauce simply add more water. Carrots will be slightly crunchy with this cooking time.