1 can cream of chicken soup
1 cup milk (divided)
1 onion (diced)
4 cloves garlic (pressed)
8 oz. cream cheese (softened)
1-2 cups shredded carrots
2 cups turkey (cut in bite sized pieces)
1 large pkg. frozen cauliflower and broccoli mix
1 egg
1 Tbsp. oil
1 1/2 cups Bisquick
1 cup shredded cheddar cheese
1 small package sliced almonds

In a large saucepan, combine soup, 1/2 cup milk, onion, cream cheese, garlic and carrots. Cook and stir over medium-high heat until the mixture is hot and cream cheese is melted. Stir in the turkey and broccoli/cauliflower mix; heat through. Pour into a 9X13" baking dish. In a medium mixing bowl, combine the egg, oil and remaining milk. Add the Bisquick and Cheddar cheese; blend well. Spread over hot turkey mixture. Sprinkle with almonds. Bake in a preheated 375°F oven for 20-25 minutes or until the crust is golden brown. Yield: 6 servings

I used about 2 cups of carrots for this because my family really likes carrots. Also, you could substitute chicken for the turkey in this recipe.

Perseverance must finish its work so that you may be mature and complete, not lacking anything. James 1:4