Biscuit-Topped Chicken and Vegetable Bake

Name: Biscuit-Topped Chicken and Vegetable Bake
Prep time: 30 min
Total time: 55 min
Ingredients: 1 (10 3/4-oz.) can condensed cream of chicken soup with herbs; 1 (3-oz.) pkg. cream cheese, cubed; 1/2 cup milk; 1 (9-oz.) pkg. frozen diced cooked chicken breast; 1 (1-lb.) pkg. frozen mixed vegetables; 1 can (12 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (10 Count)

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Prep Time: 30 minutes

Total: 55 minutes

Servings: 6

Author : Pillsbury Kitchens

Biscuit-Topped Chicken and Vegetable Bake

Ingredients

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1 (10 3/4-oz.) can condensed cream of chicken soup with herbs1 (3-oz.) pkg. cream cheese, cubed1/2 cup milk1 (9-oz.) pkg. frozen diced cooked chicken breast1 (1-lb.) pkg. frozen mixed vegetables1 can (12 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (10 Count)

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Instructions

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Step 1

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray.

Step 2

In large saucepan, combine soup, cream cheese and milk; mix well. Cook over medium heat until mixture is hot and cream cheese is melted, stirring frequently. Stir in chicken and vegetables. Cook 10 to 15 minutes or until bubbly, stirring occasionally. Pour into sprayed baking dish.

Step 3

Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange biscuit halves, curved side up, over chicken mixture around edge of baking dish.

Step 4

Bake at 375°F. for 15 to 20 minutes or until biscuits are deep golden brown and mixture is bubbly.