INGREDIENTS
1
can (16.3 oz) Pillsbury® Grands!® buttermilk biscuits
1/2
cup chopped red bell pepper
1
can (18 oz) Progresso® Vegetable Classics creamy mushroom soup
1
cup Green Giant® frozen sweet peas
1 1/2
cups cubed cooked chicken
DIRECTIONS
1
Make biscuits as directed on can.
2
Meanwhile, in 4-quart saucepan, heat oil over medium heat. Cook bell pepper and onion in oil 3 to 5 minutes, stirring occasionally, until tender.
3
Add soup, peas and chicken; cook until hot and bubbly. Serve over split biscuits.
High Altitude (3500-6500 ft)
You can be the first of our members to weigh in on this recipe!
You can be the first of our members to weigh in on this recipe!