1 can cream of broccoli soup
1 can cream of chicken and mushroom soup
1 can milk
1/4 tsp black pepper
1/4 tsp thyme
2 cups cubed, cooked chicken
5-6 cups cooked, cut-up vegetables *
1 pkg 10 refrigerated buttermilk biscuits
In a 3-quart oblong baking dish, combine soups, milk, thyme and pepper. Stir in chicken and vegetables. Bake at 400 F for 15 minutes or until mixture begins to bubble. Meanwhile, cut each biscuit into quarters, cutting almost but not all the way through the bottom. Remove dish from oven; stir. Arrange the biscuits over the hot chicken mixture. Bake 15 minutes more or until biscuits are golden brown.
* I use in season vegetables and steam them. During the winter months, I use frozen vegetables, usually California blend with cauliflower, broccoli, and carrots.
This post is linked to: Delectable Tuesday Tempt My Tummy Tuesdays Tasty Tuesdays Tuesdays at the Table Tasty Tuesday Tuesday Night Supper Club Slightly Indulgent Tuesday Dr. Laura's Tasty Tuesday This Week's Cravings What's Cooking Wednesday What's for Dinner? Full Plate Thursday Fun with Food Friday