Ingredients
2 cans (15 oz.) Libby's Mixed Vegetables, drained
2 cups diced cooked chicken
1 can (10.5 oz.) condensed cream of chicken soup
1/4 cup milk
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 tube (8-12 oz.) refrigerated biscuits
2 tablespoons butter, melted
fresh chopped parsley (for garnish)
2 cans (15 oz.) Libby's Mixed Vegetables, drained
2 cups diced cooked chicken
1 can (10.5 oz.) condensed cream of chicken soup
1/4 cup milk
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 tube (8-12 oz.) refrigerated biscuits
2 tablespoons butter, melted
fresh chopped parsley (for garnish)
Instructions
- Preheat oven to 350°F. Coat 2-quart baking dish with non-stick cooking spray.
- In a large bowl, mix together vegetables, chicken, soup, milk, thyme and black pepper. Spread into baking dish.
- Separate biscuits and place on top of chicken mixture. Brush with melted butter.
- Bake 25-30 minutes, or until lightly browned. Serve topped with fresh parsley.
- Preheat oven to 350°F. Coat 2-quart baking dish with non-stick cooking spray.
- In a large bowl, mix together vegetables, chicken, soup, milk, thyme and black pepper. Spread into baking dish.
- Separate biscuits and place on top of chicken mixture. Brush with melted butter.
- Bake 25-30 minutes, or until lightly browned. Serve topped with fresh parsley.
