Turkey And Biscuits
|Canned condensed cream of chicken soup||21 1⁄2 Ounce, undiluted (2 Cans, 10 3/4 Ounces Each)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Poultry seasoning||1⁄4 Teaspoon|
|Frozen cut asparagus||16 Ounce, thawed (2 Packages, 8 Ounces Each)|
|Diced cooked turkey/Chicken||3 Cup (48 tbs)|
|Canned refrigerated flaky biscuits||11 Ounce (1 Can)|
PREHEAT oven to 350°F.
Spray 13x9-inch baking dish with nonstick cooking spray.
COMBINE soup, wine and poultry seasoning in medium bowl.
ARRANGE asparagus in single layer in prepared dish.
Place turkey evenly over asparagus.
Spread soup mixture over turkey.
Sprinkle lightly with paprika, if desired.
COVER tightly with foil and bake 20 minutes.
Remove from oven.
Increase oven temperature to 425°F.
Top with biscuits and bake, uncovered, 8 to 10 minutes or until biscuits are golden brown.