2 c. diced, cooked chicken or turkey
2 (10 1/2 oz.) cans cream of mushroom soup
1/2 c. uncooked frozen peas
2 raw carrots, sliced
2 tsp. instant minced onion
1/2 tsp. oregano (optional)
1 tube prepared refrigerator biscuits

Mix together in a 2 quart baking dish turkey, soup, peas, carrots, onions and oregano. Bake in 325 degree oven for 1 hour. Uncover - top casserole with biscuits. Bake uncovered 12 minutes longer or until biscuits are brown. Very good use for left over turkey.