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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Kind of like chicken pot pie...without the crust. Ingredients:
16 ounces frozen mixed vegetables (carrots, caulliflower, brocoli) |
10 3/4 ounces condensed cream of potato soup |
3/4 cup milk |
1/8 teaspoon ground black pepper |
10 ounces rotisserie-cooked chicken, cut into 1/2 inch pieces |
10 (12 ounce) packages refrigerated buttermilk biscuits, each cut in 1/4 's |
Directions:
1. Preheat oven to 400ºF. In nonstick 12-in skillet, combine frozen veggies, undiluted soup, milk, and pepper, cover and cook over medium-high heat until vegetables are thawed, stirring once. Stir in chicken.
2. Transfer chicken mixture to shallow 3 1/2-to-4 quart casserole or 13 x9 baking dish. Top with biscuit quarters, leaving space between pieces. Bake until biscuits are browned and mixture is heated through, 20-25 minute.
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