Turkey and Cornbread Stuffing Casserole

1 can cream of chicken soup
1 1/4 cups milk
1 cup frozen sweet peas
1/2 cup dried cranberries
4 green onions, sliced
2 cups cut up cooked turkey
1 1/2 cups cornbread stuffing mix
1 cup bisquick
1/4 cup milk
2 eggs

Heat oven to 400. Grease bottom and sides of 3 quart casserole dish with nonstick cooking spray. In saucepan, heat soup and 1 1/4 cups milk until boiling, stirring frequently. Stir in peas, cranberries and onions. Heat to boiling, stirring frequently; remove from heat. Stir in turkey and stuffing mix. Spoon into casserole. In small bowl, stir remaining ingredients until blended. Pour over stuffing mixture. Bake uncovered for 35-40 minutes or until knife inserted in center comes out clean.

Serves 6