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Steps
1
In 12-inch ovenproof skillet, heat milk, frozen peas and carrots, chicken and both cans of soup to boiling.
2
Separate dough into 8 biscuits; cut each into fourths. Place biscuit pieces on top of hot soup mixture. Simmer uncovered 10 minutes. Cover; simmer 8 to 10 minutes longer or until biscuits are no longer doughy.
3
Garnish with chopped parsley, if desired.
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Use shredded deli rotisserie chicken in place of the chopped cooked chicken to make this recipe even easier!
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