Easy Chicken and Biscuits

Easy Chicken and Biscuits A creamy chicken and vegetable casserole is topped with flaky, golden biscuits.

Ingredients

Original recipe yields 5 servings

The ingredient list now reflects the servings specified

1 (10.75 ounce) can Campbell’s® Condensed Cream of Celery Soup or Campbell’s® Condensed 98% Fat Free Cream of Celery Soup
1 (10.75 ounce) can Campbell’s® Condensed Cream of Potato Soup
1 cup milk
¼ teaspoon dried thyme leaves, crushed
¼ teaspoon ground black pepper
4 cups cooked cut-up vegetables*
2 cups cubed cooked chicken
1 (7 ounce) can refrigerated buttermilk biscuits

PREP :

COOK : 30 mins

TOTAL : 40 mins

SERVING : 5

YIELD : 5 servings

Step 1

Mix soups, milk, thyme, black pepper, vegetables and chicken in 3-quart shallow baking dish.

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Step 2

Bake at 400 degrees F for 15 minutes. Stir.
Step 3

Cut each biscuit into quarters.
Step 4

Arrange cut biscuits over chicken mixture. Bake 15 minutes or until biscuits are golden.

*Use a combination of broccoli flowerets, cauliflower flowerets and carrots.