Creamy Turkey/Chicken biscuit bake

This is a house favorite of ours given to me from my mother-in-law, no record of where she got it from as she made this back in the 80's

 Preheat oven to 375°F 

Ingredients:

6 tablespoons Margarine or butter
1/2c chopped onions
1/3c flour
2 TBSP chicken flavored instant granulated bouillon
1/8tsp of each: Marjoram, Thyme leaves, and black pepper
2c milk
3c cooked and chopped turkey or chicken
1-16 oz. pkg frozen mixed vegetables thawed (I just use one can peas and one can corn both drained)

Cook margarine/butter and onion until tender

Add remaining ingredients except meat and vegetables

Cook until mixture boils and thickens, stirring constantly

Stir in meat and vegetables

Cook until mixture is hot and bubbly about 5-10 mins

Spoon hot mixture into a ungreased 2 quart casserole dish 

Biscuit Topping:

2 TBSPS dry bread crumbs 

1 tsp. parsley

5 oz can hungry jack refrigerator buttermilk flaky biscuits ( I use Pillsbury Grands!™ Flaky Layers Buttermilk Biscuits but use what ever you like at this step) 

1 TBSP. melted margarine or butter

In a small bowl, combine bread crumbs and parsley. Separate biscuits and cut in half. Dip rounded edge of each biscuit in to the melted butter, then roll rounded edge in bread crumbs (I also dip the top in both butter and the bread crumbs). Arrange cut side of biscuit around the out side of the casserole dish, place extras in the middle of casserole, biscuits can touch to cover top. 

Bake at 375° for 15-25 minutes or until biscuits are deep golden brown and mixture is bubbly.

Serves 6

Yeah np. We normally just buy 2 cans of whatever biscuits we like and use them and i don't think we use the bouillon either unless u want a stronger taste. Jason usually slow cooks the chicken to taste and shreds it not chopped