Turkey & Biscuits

While I am a big fan of using left-over turkey to make Turkey & Wild Rice Soup, J doesn't enjoy soups. So tonight I tried a variation on a recipe I've done before using chicken.

Turkey & Biscuits
2 cups cooked turkey
1 can cream of chicken soup (I used reduced fat)
1/3 cup plain yogurt
1 tsp ground mustard
1/2 tsp curry powder
1/2 tsp garlic powder
12 frozen biscuits

Place turkey in a greased 9 x 13 pan.
Mix soup, yogurt and spices and spread over turkey.
Put biscuits on top, leaving space for expansion.
Bake at 350 for 45 minutes.

We had this with left-over cranberry salad and a green salad topped with almonds and craisins.