Ingredients
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1 (16 ounce) bag frozen broccoli carrots cauliflower mix
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1.5 (10 3/4 ounce) cans condensed cream of potato soup
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1 1/4 cups whole milk
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2 cups cooked deli chicken (1/2-inch pieces, about 10 ounces)
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1 (10 -12 ounce) package refrigerated buttermilk biscuits, each cut into quarters
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1/8 teaspoon ground black pepper
Instructions
- Preheat oven to 400 degrees F.
- In nonstick 12-inch skillet, combine frozen vegetables, undiluted soup, milk, and pepper; cover and cook over medium-high heat until vegetables are thawed, stirring once. Stir in chicken.
- Transfer chicken mixture to shallow 3 1/2- to 4-quart casserole. Top with biscuit quarters, leaving space between pieces.
- Bake 20 to 25 minutes or until biscuits are browned and mixture is heated through.