Easy Chicken and Biscuits

21 Reviews

Prep: 10 min
Cook: 30 min
Ready In: 40 min

“A creamy chicken and vegetable casserole is topped with flaky, golden biscuits.” - by Campbell's Kitchen

Ingredients

1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
1 (10.75 ounce) can Campbell's® Condensed Cream of Potato Soup
1 cup milk
1/4 teaspoon dried thyme leaves, crushed
1/4 teaspoon ground black pepper
4 cups cooked cut-up vegetables*
2 cups cubed cooked chicken
1 (7 ounce) can refrigerated buttermilk biscuits

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Directions

Mix soups, milk, thyme, black pepper, vegetables and chicken in 3-quart shallow baking dish.
Bake at 400 degrees F for 15 minutes. Stir.
Cut each biscuit into quarters.
Arrange cut biscuits over chicken mixture. Bake 15 minutes or until biscuits are golden.

Reviews (21)

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BECCAP

Aug. 3, 2008

"This recipe is excellent for how quick and easy it is. It certainly isn't gourmet but for a weeknight meal it's great, especially when it's cold out or you're just craving comfort food. I've made it..." See more ahead of time, mixing everything but the biscuits together and refrigerating overnight, then baking with the biscuits when I get home from work to speed it up even more, and it was still just as good."

tonduran

Nov. 2, 2008

"Family liked this very much! Slight variation, I used the mix to stuff Pillsbury Crescents. Used two crescents for each so it was a rectangle instead of a triangle. Placed mix on one side of crescent,..." See more then folded the other end over, crimped all sides to make a pocket. Baked per instructions on crescents, had to turn them over after 10 minutes so both sides would bake."