Ingredients
2
cans (10 3/4 oz each) condensed cream of chicken and mushroom soup
1
can (10 1/2 oz) condensed chicken broth
4
cups cut-up cooked turkey
1
bag (12 oz) frozen mixed vegetables
2
cups Bisquick Heart Smart® mix
1/2
teaspoon poultry seasoning
1 1/2
cups fat-free (skim) milk
Preparation
Heat oven to 375°F (350°F for glass pan). In 4-quart saucepan, heat soup, broth, turkey and vegetables to boiling, stirring constantly. Boil and stir 1 minute. Spread in ungreased 13x9-inch pan.
In medium bowl,stir remaining ingredients until blended. Pour evenly over soup mixture (crust will rise during baking).
Bake about 30 minutes or until light brown.
