1 pkg (10 oz) frozen mixed vegetables
2 cups cubed, cooked chicken
1-1/2 cups milk
1 pkg Knorr leek soup
1 pkg (4.5 oz) refrigerated buttermilk biscuits
1. In 2-quart saucepan combine vegetables, chicken, milk and soup mix. Stirring constantly, bring to boil over medium-high heat. Spoon into 1-1/2 quart casserole
2. Cut biscuits in half and arrange on top of chicken mixture
3. Bake in 450 degree F oven 10 to 15 minutes or until biscuits are browned.
Tip: If desired, prepare half the recipe for your favorite drop biscuits. Spoon dough on top of chicken mixture in step 2. Bake as directed.
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