Chicken And Biscuits Casserole

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 (18 5/8 ounce) cans rich & hearty progresso chicken pot pie soup
• 1/4 teaspoon crushed dried thyme leaves
• 1/4 teaspoon pepper
• 1 (16 ounce) package frozen broccoli carrots cauliflower mix
• 2 cups cubed cooked chicken or 2 cups cooked turkey
• 1 (16 1/3 ounce) can buttermilk biscuits

Recipe

• 1 heat oven to 375°f in 3-quart saucepan, stir together soups, thyme leaves and pepper. stir in vegetables and chicken. heat over medium-high heat, stirring occasionally, until mixture just begins to boil. reduce heat; cook 3 to 4 minutes longer. pour into ungreased 13x9-inch (3-quart) glass baking dish.
• 2 cut biscuits into fourths and place around outside edges of baking dish over hot chicken mixture.
• 3 bake 18 to 22 minutes or until biscuits are golden brown and baked through.
• 4 note: after trying this recipe i found that the biscuits were a bit mushy and undercooked on the bottom. i suggest baking the biscuits through first and then topping the casserole with them.