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Biscuit Turkey Bake Recipe

4.4 from 60 reviews

A comforting and easy Biscuit Turkey Bake featuring tender chunks of turkey combined with creamy mushroom soup and peas, all topped with flaky buttermilk biscuits baked to golden perfection. Perfect for a quick weeknight dinner or a hearty family meal.

Ingredients

Scale

Filling Ingredients

  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup chopped cooked turkey or chicken
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/2 cup frozen peas
  • 1/4 cup 2% milk
  • Dash ground cumin
  • Dash dried basil
  • Dash thyme

Topping Ingredients

  • 1 tube (12 ounces) refrigerated buttermilk biscuits

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the casserole later.
  2. Prepare Filling: In a large mixing bowl, combine the condensed cream of chicken soup, chopped cooked turkey or chicken, drained mushroom stems and pieces, frozen peas, 2% milk, and a dash each of ground cumin, dried basil, and thyme. Mix thoroughly to blend all the flavors evenly.
  3. Assemble in Baking Dish: Grease an 8-inch square baking dish to prevent sticking. Pour the prepared filling mixture into the dish and spread it out evenly.
  4. Add Biscuit Topping: Arrange the refrigerated buttermilk biscuits over the top of the filling in the baking dish, covering as much surface area as possible.
  5. Bake: Place the baking dish uncovered in the preheated oven and bake for 20 to 25 minutes, or until the biscuits are golden brown and cooked through.

Notes

  • You can substitute cooked chicken for turkey if preferred.
  • Adding extra vegetables like carrots or corn can increase the dish’s nutritional value.
  • Ensure the biscuits are evenly spaced for uniform browning.
  • Use low-sodium soup if you want to control salt intake.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven.

Keywords: turkey casserole, biscuit bake, creamy chicken soup casserole, easy weeknight dinner, comfort food