Ingredients:
 
2 cans (10 3/4 oz each) condensed cream of chicken and mushroom soup
1 can (10 1/2 oz) condensed chicken broth
4 cups cut-up cooked turkey
1 bag (12 oz) frozen mixed vegetables
2 cups Bisquick Mix (Click for the recipe)
1/2 teaspoon poultry seasoning
1 1/2 cups fat-free (skim) milk
 
Directions:

Heat the oven to 375°F (350°F if you're using a glass pan). In 4-quart saucepan, heat the soup, broth, turkey, and vegetables to boiling, stirring constantly. Boil and stir 1 minute. Spread the mixture evenly in an ungreased 13x9-inch baking pan.
 
In medium bowl, stir the remaining ingredients until blended well. Pour the mixture evenly over soup mixture (the crust will rise during baking).
 
Bake for about 30 minutes or until light brown.