Turkey, Cheese & Biscuit Casserole

I got this recipe out of a Sargento Cheese recipe booklet that I got free in the mail. It's very good. The only thing I would recommend is cooking the bisucuits a little longer than called for.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1 (16 ounce) package  frozen mixed vegetables, medley such as broccoli, cauliflower and carrots, thawed
• 2  tablespoons all-purpose flour
• 4  cups  diced  cooked turkey or 4  cups  cooked chicken
• 1 (10 3/4ounce) can  condensed cream of mushroom soup or 1 (10 3/4ounce) can  cream of chicken soup, undiluted
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon fresh coarse ground black pepper
• 6  slices cheddar and colby cheese
• 1 (17 1/3ounce) package  refrigerated biscuits

Directions

1. Toss vegetables with flour in a large bowl. Add turkey, soup, thyme and pepper; mix well.
2. Spread half of mixture into a 13x9 inch glass baking dish. Arrange cheese over mixture; top with remaining turkey mixture. Cover with foil. Bake in a 375° oven for 15 minutes.
3. Separate biscuits; cut each into quarters. Uncover casserole arrange biscuit dough evenly over top of casserole. Return to oven and bake 18 minutes more or until biscuits re deep golden-brown and sauce is bubbly.
4. Let stand 5 minutes or until sauce thickens.