Meals Matter

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Contributed By: kathlyn3739
Pillsbury

A tender biscuit bakes over a creamy, cheesy filling in a just-for-two comfort food classic.

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.

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