1. 2 cups bakery mix
2. 1/4 cup egg mix combined with 1/2 cup water
3. 1 1/2 cups skim or one percent milk, divided
4. 2 cans (10.75 oz) low-sodium cream of chicken soup
5. 1 pound turkey, cooked, cubed (about 4 cups)
6. 2 cans mixed vegetables, low-sodium, drained
7. 1/4 teaspoon celery seed
8. 1/4 teaspoon onion powder
9. 1/4 teaspoon sage
10. 1/4 teaspoon paprika

1. In a medium bowl, stir bakery mix, egg mixture and 1/2 cup milk to make biscuit topping.  Set aside.
2. In a saucepan over medium high heat, combine soup, 1 cup milk, turkey, vegetables and seasonings.
3. Stir until heated through.
4. In a casserole dish, add turkey mixture.
5. Spoon 12 heaping tablespoons of biscuit dough over turkey mixture.
6. Baked uncovered for 25 minutes until biscuits are golden brown.

Calories: 250
Fat: 6 g
Cholesterol: 90 mg
Sodium: 500 mg
Carbohydrate: 27 g
Dietary fiber: 3 g
Protein: 20 g