|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||pkg. refrigerated buttermilk biscuits (10 count)|
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.
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).
Bake for 8 to 10 minutes in a preheated 450° F oven, or until biscuits are browned.