Creamy Turkey & Broccoli Cobbler

1 can (10 3/4 oz) condensed cream of chicken soup
1 cup milk
6 cups frozen broccoli florets, thawed
3 1/2 cups cubed cooked turkey breast (about 1 lb)
2 cups shredded sharp Cheddar cheese (8 oz)
1 can (12 oz) refrigerated buttermilk biscuits


DIRECTIONS
1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In
12-inch skillet, mix soup and milk until well blended. Stir in thawed broccoli, turkey and cheese. Cook, stirring occasionally, until mixture is hot and bubbly. Pour into baking dish.
2. Separate dough into 10 biscuits; arrange on hot turkey mixture.
3. Bake uncovered 20 to 28 minutes or until biscuits are deep golden brown.