Recipe

1. Saute the fennel, celery, onion, and mushrooms in olive oil. When the onion is golden brown, add the vege-chicken and vegetables. Stir together for about five minutes or until the vege-chicken is browned or the vegetables still sightly crisp. While it is cooking, pour the can of soup into a sauce pan. Gradually stir in the milk and the lemon juice. Add the vegetable mixture to the soup mixture and pour into a baking pan.

2. Preheat the oven to 375. Lay the biscuits on top of the soup mixture and bake for ten minutes or until the biscuits are lightly browned. Serve.