Recipe: Easy Chicken and Biscuits (using cream soup and refrigerated biscuits)
Main Dishes - Chicken, PoultryCHICKEN AND BISCUITS
This is a great recipe for easy chicken and biscuits.
3 to 4 boneless skinless chicken breasts, cooked, cut into cubes
1 bag frozen mixed veggies or 1 large can Veg-All (drained)
1 can Campbell's condensed cream of potato
1 can Campbell's condensed cream of mushroom
1 can Campbell's condensed cream of celery
3 soup cans of milk
1 to 2 onions, chopped
salt/pepper to taste
garlic powder to taste
1 to 2 cans Grand's Biscuits (refrigerated biscuits)
Cook chicken, set aside.
Preheat oven to 350 degrees F.
Mix all remaining ingredients (with exception of biscuits of course!) in a large pot and bring to a boil. Reduce heat, add cooked chicken simmer for a few minutes.
Pour into 9x13-inch (or larger) baking dish. Cover top with biscuits.
Bake at 350 until biscuits are golden brown.
This is a great recipe for easy chicken and biscuits.
3 to 4 boneless skinless chicken breasts, cooked, cut into cubes
1 bag frozen mixed veggies or 1 large can Veg-All (drained)
1 can Campbell's condensed cream of potato
1 can Campbell's condensed cream of mushroom
1 can Campbell's condensed cream of celery
3 soup cans of milk
1 to 2 onions, chopped
salt/pepper to taste
garlic powder to taste
1 to 2 cans Grand's Biscuits (refrigerated biscuits)
Cook chicken, set aside.
Preheat oven to 350 degrees F.
Mix all remaining ingredients (with exception of biscuits of course!) in a large pot and bring to a boil. Reduce heat, add cooked chicken simmer for a few minutes.
Pour into 9x13-inch (or larger) baking dish. Cover top with biscuits.
Bake at 350 until biscuits are golden brown.
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