1Heat oven to 375°. Heat corn, onion, celery and soup to boiling in 5-quart Dutch oven, stirring constantly. Stir together water and 3 tablespoons Bisquick; stir into soup mixture. Boil and stir 1 minute; remove from heat. Stir in turkey. Pour into ungreased rectangular pan, 13x9x2 inches.
2Stir 3 1/3 cups Bisquick and the milk until soft dough forms. Drop dough by 30 teaspoonfuls onto chicken mixture.
3Bake uncovered 25 to 30 minutes or until biscuits are golden brown.