Makes: 5 Servings
Prep: 10 Minutes
Bake: 30 Minutes
1 can condensed cream of celery soup
1 can condensed cream of potato soup
1 cup milk
1/4 tsp dried, crushed thyme leaves
1/4 tsp ground black pepper
4 cups cooked cut up vegetables (we used broccoli & cauliflower)
2 cups cubed cooked chicken
1 package (7oz) refrigerated biscuits (10)
1 small package mozzarella (optional)
1. Stir the soups, milk, thyme, black pepper, mozarella and chicken in a 13x9-inch (3qt) shallow baking dish.
2. Bake at 400 for 15 minutes, stir.
3. Cut each biscuit into quarters, arrange cut biscuits over the chicken mixture.
4. Bake for 15 more minutes or until biscuits are golden.