Ingredients
10¾ oz chicken soup, (1 can) preferably Campbell’s
9 oz mixed vegetables, frozen and thawed
8 oz chicken breasts, boneless and skinless, poached and cubed
1 lb biscuit dough
1 egg, beaten
parsley, chopped
Preparation
Preheat the oven to 400 degrees F.
Combine the chicken soup, frozen mixed vegetables, and chicken in a mixing bowl. Fold to combine.
Then, pour the mixture into a 9-inch casserole.
Spread out the biscuits evenly on top of the mixture.
Next, brush the top of the biscuits with beaten egg.
Bake for 30 minutes, or until the biscuit top crust turns golden brown.
Garnish with chopped parsley.
Serve and enjoy!
