• 2 cans cream of chicken soup
• 1 ½ pounds chicken breast (cooked and cut into cubes)
• 4 cups frozen mixed vegetables
• 1 cup milk
• ½ teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon dried rosemary
• ¼ teaspoon paprika
• ¼ teaspoon ground black pepper
• ¼ teaspoon dried sage
• 1 can refrigerated biscuit dough
Preparation:
1. Preheat oven to 200 degrees C
2. In a saucepan, combine soup and vegetables. Cook over medium heat
until vegetables are fully thawed.
3. Combine vegetable mixture and all ingredients except dough in a
casserole dish
4. Bake for 20 minutes
5. Top casserole with biscuit dough
6. Continue cooking for another 15 minutes or until dough is slightly
brown
