Chicken N Biscuits
2 cups chicken breasts, cooked and cut in bite size pieces
4 cups frozen vegetables for stew (celery, pearl onions, potatoes, carrots), cooked
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups milk
1/8 tsp. pepper
sprinkle salt, optional
1 tsp. dried basil
1 tube Grands biscuits
In large bowl combine chicken, soup, milk, spices and vegetables.
Pour in 9x13 baking dish, sprayed with a touch of cooking spray.
Bake 400 degrees for 15 minutes.
Meanwhile, score grands biscuits with an X.
Top with biscuits and cook an additional 15 minutes.
Let cool for a few minutes before serving.
Tips: To cook chicken breasts; place about 2 or 3 chicken breasts covered in water. Throw in one onion cut in quarters, 2 bay leaves, salt and pepper. Turn heat to high and set timer for 1 hour. Cook until chicken is no longer pink and juices run clear.
To cook vegetables; place in vegetable steamer or microwave safe dish and cook as directed on package. Drain water and add to recipe.