Enjoy this recipe from Ready, Set, Eat!.
Submitted by: Kathy Grashoff
from Fort Wayne, IN
2 c. cooked chicken, diced
10-oz. pkg. frozen mixed vegetables
10-3/4 oz. can cream of
chicken soup
1/2 c. milk
1/2 t. poultry seasoning
1/4 t. pepper
6-oz. tube refrigerated
buttermilk biscuits,
baked and split
Combine all ingredients except biscuits in a medium saucepan. Simmer over medium heat for 10 to 15 minutes, until heated through and vegetables are tender. To serve, spoon over split biscuit halves. Serves 4.