Easy Turkey à la King

What a delicious way to use left over turkey. Serve over egg noodles, rice, biscuits, or biscuit bowls (as pictured here).

Since I was cooking for a group, I also made the biscuit and the rice method (as pictured below). Rice is great gluten-free choice. However, those of us not on a gluten-free diet loved the biscuit method. The bowls are made of same biscuits and makes a better presentation, but just a little more work - not much.

Ingredients:

1 can Campbell's® Condensed Cream of Mushroom Soup

1 1/4 cups milk

3 cups cubed, cooked turkey

1 can peas

1/2 teaspoon ground black pepper

1 teaspoon salt

Egg Noodles, rice, or biscuits (preferably Grand Flaky Biscuits), for serving

Directions:

In a 2-quart saucepan over medium heat, stir the soup and milk in the saucepan until blended.

Stir the turkey, peas, black pepper, and salt in the saucepan and cook until the mixture is hot and bubbling.

Serve over egg noodles, rice, biscuits, or biscuit bowls.

Left:

Served over biscuits

Right:

Served over rice

To make biscuit bowls:

Roll out 1 biscuit on floured surface to an approx. 5” – 5 1/2” circle.

Brush rolled biscuit with egg wash.

Using two additional biscuits, cut out approx. 1 1/2” – 1 3/4" circle from center (I used the larger end of a jigger to cut out the center – it was 1 3/4”). Discard center circle cut out. This may seem like waste, but it allows biscuit sides to raise into a flaky bowl.

Make one slice in the outer edge left to make one piece instead of a circle. Do this with both biscuits.

Use these pieces to form circle edge around flattened biscuit (on dough, not around dough). Pinch together edge pieces to make the two pieces form a circle.

Brush with egg wash after layering also.

Bake for 8 – 10 minutes @ 375° until golden.