Easy Chicken & Biscuits

What you need:
  • 1 can Campbell's cream of celery soup
  • 1 can Campbell's cream of potato soup
  • 1 cup milk
  • 1/4 tsp. thyme leaves, crushed
  • 1/4 tsp. ground black pepper
  • 4 cups cooked, cut up vegetables (I use frozen broccoli, cauliflower & carrots)
  • 2 cups cubed, cooked chicken
  • 1 pkg. (7 oz.) refrigerated biscuits - 10 count
Directions:
  1. Stir soups, milk, thyme, pepper, vegetables and chicken in a 13x9-inch shallow baking dish.
  2. Bake at 400 for 15 minutes.
  3. Remove and stir.
  4. Cut biscuits in quarters and arrange over chicken mixture.
  5. Bake for 15 more minutes or until the biscuits are golden.
Recipe Source: Campbell's