Ingredients:

4 cups of cooked chicken, cut in pieces {homemade or pre-cooked from the grocery store}

2 cans of Campbell’s Cream of Chicken Soup

1 can of milk

2 cups of frozen mixed vegetables, thawed {I used peas and carrots today, but use whatever variety your family likes!}

1 can of “jumbo” refrigerated biscuits

Directions:

Preheat your oven to 350 degrees.

In a large bowl, whisk together 2 cans of Campbell’s Cream of Chicken soup with 1 can of milk, until smooth.

Add the mixed vegetables and chicken and stir until well combined.

Spread the mixture in a 9 x 12 baking pan.

Place the 8 biscuits on top of the chicken mixture and bake for approximately 18-20 minutes or until the chicken mixture is bubbly and the biscuits are browned and baked through.

It’s as easy as that! I served the chicken and biscuits with a simple green salad, and we like to put a little butter on top of our biscuits.

The little kids and the teenager love it. Mission accomplished!

source:usrecipes.com