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Ingredients
- 2 cans cream of chicken soup
- 1 c. milk
- 1/4 tsp. thyme
- 1/4 tsp. pepper
- 2 c. cooked & cubed chicken
- 4 c. cooked mixed veggies
- 1 pkg. regridgerated biscuits
Preparation
Step 1
In casserole dish, mix soup and milk, thyme and pepper. Stir in chicken and veggies. Bake 400 for 25 minutes. Cut each biscuit into 4ths and place on top of cassserol. Bake 15-20 minutes or until biscuits are baked through.