Chicken and Biscuits Casserole

1. 1

   Heat oven to 375F In 3-quart saucepan, stir together soups, thyme leaves and pepper.

2. 2

   Stir in vegetables and chicken.

3. 3

   Heat over medium-high heat, stirring occasionally, until mixture just begins to boil.

4. 4

   Reduce heat; cook 3 to 4 minutes longer.

5. 5

   Pour into ungreased 13x9-inch (3-quart) glass baking dish.

6. 6

   Cut biscuits into fourths and place around outside edges of baking dish over hot chicken mixture.

7. 7

   Bake 18 to 22 minutes or until biscuits are golden brown and baked through.

8. 8

   Note: After trying this recipe I found that the biscuits were a bit mushy and undercooked on the bottom.

9. 9

   I suggest baking the biscuits through first and then topping the casserole with them.

* Per serving · 4 servings · Values may vary.

No additional tips available.