Chicken-Biscuit Bake
Have super on the table in an hour. This recipe is similar to my Grandma's, but much simpler to put together. This is from a Pillsbury Casserole cookbook.
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INGREDIENTS
Nutrition- 2(10 3/4 ounce) cans each condensed cream of chicken soup
- 1cup milk
- 1⁄2teaspoon dried thyme leaves
- 1⁄4teaspoon pepper
- 4cups cut-up cooked chicken
- 1(16 ounce) bag frozen broccoli carrots cauliflower mix
- 1(16 1/3 ounce) can refrigerated buttermilk biscuits
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DIRECTIONS
- Heat oven to 350 degrees F.
- In 4 quart saucepan, heat soup, milk, thyme, pepper, chicken and vegetables to boiling over med-high heat, stirring occasionally. Boil and stir 3-5 minutes. Spread in ungreased 13x9-inch glass baking dish.
- Seperate dough into 8 biscuits; place evenly over hot chicken mixture.
- Bake 35-40 minutes or until biscuits are golden brown and no longer doughy on bottom.
- After 20 minutes, cover with foil if necessary to prevent excessive browning.
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