Turkey Vegetable Cobbler


Prep Time: 15 minutes
Bake Time: 30-35 minutes
Calories: 270

Turkey and Vegetable Filling:

  • 2 cups diced cooked turkey or chicken
  • 1 cup sliced carrots
  • 1/2 cup chopped onion
  • 2 cups broccoli florets
  • 1 can (10 3/4 oz) 98% fat-free reduced-sodium condensed cream of chicken soup
  • 1/2 cup 100% fat-free chicken broth
  • 1/2 cup 2% reduced-fat milk
  • 1 garlic clove, pressed
  • 1/4 tsp dried thyme leaves
  • 1/8 tsp ground black pepper
Biscuit Topping:
  • 1 1/2 cups reduced-fat all-purpose baking mix
  • 1/2 cup 2% reduced-fat milk
  • 1 egg white
  1. Preheat oven to 400 deg F. For turkey and vegetable filling, cut turkey into 1/2 inch cubes with Chef's Knife. Cut carrots into 1/4-inch slices using crinkle cutter. Chop onion using Food Chopper. In Large Micro-Cooker, combine carrots, onion and broccoli. Microwave, covered, on HIGH 23 minutes or until crisp-tender; drain.
  2. Meanwhile, in a bowl, combine soup, broth, milk, garlic pressed, thyme and black pepper; whisk until blended. Stir in turkey and vegetable mixture; mix well. Pour into Deep Dish Baker.
  3. For biscuit topping, in small bowl, combine baking mix, milk and egg white; stir just until dry ingredients are moistened and mixture forms a soft dough. Using scoop, drop six scoops of dough over filling. Bake 30-35 or until topping is golden brown. 
Yield: 6 servings.

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