Ingredients
1
tablespoon vegetable oil
1
cup chopped yellow onions
1
medium red bell pepper, diced (1 cup)
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
1
can (18 oz) Progresso™ Creamy Mushroom Soup
1
can (14.5 oz) Muir Glen™ Organic Fire-Roasted Diced Tomatoes, drained
1
can (4.5 oz) Old El Paso™ Chopped Green Chiles
3
cups chopped cooked turkey
1
package (8 oz) shredded Colby-Monterey Jack cheese blend (2 cups)
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium-high heat. Add onions and bell pepper; cook 4 to 7 minutes, stirring occasionally, until tender and starting to brown.
Meanwhile, separate dough into 8 biscuits. Cut each biscuit into 6 pieces.
Stir soup, tomatoes and chiles into onion mixture in skillet; stir in turkey, and heat to simmering. Reduce heat to medium; cook 1 to 2 minutes or until mixture is heated through. Remove from heat; carefully stir in 1 cup of the cheese.
Gently fold biscuit pieces into turkey mixture in skillet; pour hot mixture into baking dish.
Bake 25 to 30 minutes or until biscuits are thoroughly baked and golden brown and mixture is hot (at least 165°F in center). Sprinkle remaining 1 cup cheese over top; bake 3 to 5 minutes or until cheese is melted.
