Serves: 8
Total Calories: 207

1 cup celery sliced
1/2 cup onion chopped
2 tablespoons butter or margarine
1 (10 1/2-ounce) can cream of chicken soup condensed
1 cup cottage cheese small curd
1/4 cup water
1 (3-ounce) package cream cheese cut in chunks
1/2 teaspoon poultry seasoning
4 cups turkeys diced cooked
1/3 cup green olives sliced stuffed
2 tablespoons parsley chopped
3/4 cup water
1 egg
1/2 cup instant potato flakes
1 1/4 cups buttermilk baking mix
1/8 teaspoon paprika (optional)

At least 1 hour or up to 24 hours before serving:

Grease a 2 1/2-quart casserole. In a large saucepan over medium heat, sauté celery and onion in butter or margarine for 10 to 15 minutes or until celery is tender.

Whisk in soup, cottage cheese, water, cream cheese and poultry seasoning until cream cheese is smooth. Stir in turkey, olives and parsley. Spoon into casserole. If making ahead, cover and refrigerate up to 24 hours.

In a medium bowl, mix water and egg. Stir in potato flakes let stand for 2 minutes or until water is absorbed. Stir in baking mix and paprika. Drop dough, a scant 1/3 cup at a time, on surface of turkey mixture, making eight biscuits. Bake, uncovered, in a preheated 400° oven for 30 minutes or until biscuits are brown on top and cooked on the bottom.

Nutritional Facts:

Serves: 8
Total Calories: 207
Calories from Fat: 97

More Recipes from the Make And Take Cookbook Cookbook:
Baked Cheddar Rarebit
Cabbage Rolls
Carolina Herbed Chicken
Country Buffet Stew
Creamy Turkey And Biscuits
Deep-Dish Pork Pie
El Paso Pasta Bake
Glazed Twin Meat Loaves
Ham and Eggs Casserole
Hawaiian Franks
Irish Eggs
Italian Goulash With Noodles
Monterey Beef Enchiladas
Orange Barbecued Ribs
Peppered Chicken Casserole
Salmon Crepes
Spanish Chicken And Rice
Stuffed Eggs Diana