Chicken and Biscuits

 This is a great, comfort food recipe. I make this when I have leftover rotisserie chicken or leftover turkey after Thanksgiving.

The original recipe calls for baking the biscuits on top of the chicken mixture. I bake homemade biscuits separately. I am adding a recipe to the blog for the biscuits I make.

*Originally on Campbells.com

Ingredients:

1 can cream of potato or cream of chicken soup  (I use the homemade, dairy-free version)

1 1/4 c. milk (or almond milk)

1/2 tsp dried thyme

2 C frozen or canned mixed veggies

2 cups cubed cooked chicken or turkey

*1 pkg refrigerated biscuit dough. (Instead of baking the biscuits on top, I bake homemade biscuits separately and serve them on the side. Some of my kids like to keep food separated!)

 

Directions:

1. Heat oven to 400 F. While oven is heating, stir soup, milk, thyme, veggies and chicken in ovenproof skillet. Season with salt and pepper. Heat over medium high to a boil, stirring often.

2. If you are baking the biscuits on top, arrange them over the chicken mixture.

3. Bake for 20 minutes or until the biscuits are golden brown.