(INCREDIBLE) CHEESY, SMOKED TURKEY, RED LOBSTER BISCUIT MIX CASSEROLE!!

Place the smoked turkey leg, half an onion, a bay leaf, three stalks of celery, and one carrot in the pressure cooker.

Bring the mixture to a boil, then cover and cook in the pressure cooker for about 25 minutes.

Melt four tablespoons of unsalted butter in a pan over medium heat.

Cube one medium-sized zucchini and add it to the melted butter, sautéing until softened.

After about three minutes, add cut baby bella mushrooms to the pan and stir.

Season the vegetables with sea salt and black pepper while cooking for another three to four minutes.

Remove the smoked turkey leg from the pressure cooker and begin to break it down, being careful of the cartilage and bones.

Check on the vegetables; add a splash of white wine to the mushrooms and allow it to cook down.

Transfer the sautéed vegetables into a casserole pan.

Incorporate the shredded smoked turkey leg and about two cups of frozen peas and carrots into the casserole pan.

Add the entire bag of Red Lobster cheddar biscuit mix to the pan and follow the package instructions for mixing.

Add water as needed to the biscuit mix, stirring gently to avoid overmixing.

Pour the biscuit mixture into the casserole dish, ensuring it spreads out evenly.

Add six ounces of sharp cheddar cheese to the mixture in the casserole dish.

Pour in two cups of cream of chicken soup, mixing it all together.

Preheat the oven to 350 degrees Fahrenheit (convection oven recommended).

Bake the casserole for about 45 to 50 minutes.

After baking, let the casserole cool for about 10 minutes before serving.

Equipment Needed

Spice Level:

Allergens