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| EASY CHICKEN & BISCUITS | |||
| Yields 5 | |||
| 1 can cream of celery or 98% fat free cream of celery soup 1 can cream of potato soup 1 cup milk 1/4 tsp. dried thyme leaves, crushed 1/4 tsp. pepper 4 cups cooked cut-up vegetables 2 cups cubed cooked chicken 1 pkg. refrigerated buttermilk biscuits (10) |
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| Mix soups, milk, thyme, pepper, vegetables and chicken in 3-qt. shallow baking dish. Bake at 400 for 15 minutes. Stir in chicken mixture. Cut each biscuit into quarters. Top with cut biscuits. Bake 15 minutes or until biscuits are golden. Tip: Use a combination of broccoli flowerets, cauliflower flowerets and carrots. |
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