Jane Johnson
Irene Levan
Cecile Slinkman
Janet Davis
| 1 | pkg. PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Italian Style (9 oz.) |
| 1 | box frozen mixed vegetables (9 or 10 ounces) |
| 1 | can cream of potato soup (10 3/4 ounces) |
| 1/2 | cup milk |
| 1 | pkg. refrigerated buttermilk biscuits (10 count) |
| 1 | Cut chicken into bite-size pieces. In a large pot, mix chicken, vegetables, soup and milk. Heat through. Pour into an 8X8 casserole dish coated with no-stick spray. |
| 2 | Place biscuits in a single layer on top of chicken mixture, starting in the center (biscuits will not reach all the way to the edge). |
| 3 | Bake for 8 to 10 minutes in a preheated 450° F oven, or until biscuits are browned. |
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