Contributed By: kathlyn3739
Pillsbury
A tender biscuit bakes over a creamy, cheesy filling in a just-for-two comfort food classic.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Chicken & Turkey
Rice, Pasta & Bread
Egg & Cheese
Vegetables
Actual Cooking Time: 1 hour
Number of Servings: 2
Origin: American
Meal Type: Lunch
Soups & Stews
Ingredients
1 can (18.3 oz) Progresso® Rich & Hearty creamy chicken wild rice soup
1 cup Diced cooked turkey or chicken
1/2 cup Green Giant® Niblets® frozen whole kernel corn (from 1-lb bag)
1/2 cup Green Giant® frozen sweet peas (from 1-lb bag)
3 tablespoons Diced red bell pepper
1/8 teaspoon Dried thyme leaves
1 oz Sliced Monterey Jack or Cheddar cheese, cut into 4 (3x1x1/8-inch) slices
2 Pillsbury® Oven Baked frozen Butter Tastin'® biscuits (from 25-oz bag)
1 Medium green onion, thinly sliced (1 tablespoon), if desired
Preparation
1 . Heat oven to 350°F. Spray insides of 2 ovenproof 2-cup bowls with cooking spray. In 2-quart saucepan, heat soup, turkey, corn, peas, bell pepper and thyme to boiling, stirring frequently. Remove from heat.
2 . Into each serving bowl, pour half of the hot soup mixture. Carefully place 2 cheese slices in center on top of soup in each bowl. Place biscuits over cheese; spray biscuits with cooking spray.
3 . On cookie sheet with sides, place bowls; bake 38 to 43 minutes or until biscuits are golden brown and soup bubbles around edges. Cool 5 minutes before serving. Garnish with green onion.
Cook's Notes
Nutrition Information