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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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. Ingredients:
2 (10 3/4 ounce) cans each condensed cream of chicken soup |
1 cup milk |
1/2 teaspoon dried thyme leaves |
1/4 teaspoon pepper |
4 cups cut-up cooked chicken |
1 (16 ounce) bag frozen broccoli carrots cauliflower mix |
1 (16 1/3 ounce) can refrigerated buttermilk biscuits |
Directions:
1. Heat oven to 350 degrees F.
2. 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.
3. Seperate dough into 8 biscuits; place evenly over hot chicken mixture.
4. Bake 35-40 minutes or until biscuits are golden brown and no longer doughy on bottom.
5. After 20 minutes, cover with foil if necessary to prevent excessive browning.
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