Healthy and Easy Chicken and Biscuits Casserole

This is my version of Campbell's Easy Chicken and Biscuits. It makes great use of leftover chicken, and is a fast and easy meal.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1 (10 3/4ounce) can  low-fat cream of celery soup
• 1 (10 3/4ounce) can  low-fat cream of potato soup or 1 (10 3/4ounce) can  low-fat cream of chicken soup
• 1 1⁄2 lbs chicken breasts, cooked and cut up
• 4  cups  frozen broccoli carrots cauliflower mix
• 1  cup skim milk
• 1⁄4 teaspoon dried thyme leaves
• 1  teaspoon dried parsley
• 1⁄4 teaspoon celery seed
• 1⁄4 teaspoon paprika
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon savory
• 1 (16 1/3ounce) can  refrigerated reduced-fat buttermilk biscuits

Directions

1. Blend soups and milk in large skillet on low heat.
2. Add herbs and spices and mix well.
3. Add cooked cut up chicken and frozen vegetables.
4. Heat to warm vegetables and chicken.
5. Put in large ovenproof dish and bake in 400 degree oven for 15 minute.
6. Take chicken dish out of oven and stir well.
7. Cut up biscuits into fourths and top chicken with biscuts.
8. Bake another 15 minute until biscuits are browned.