Biscuit-Topped Chicken and Vegetable Bake

A golden-brown crown of refrigerated biscuits tops chicken in an ultra-easy sauce of condensed soup and frozen veggies. MORE+ LESS-

(10 3/4-oz.) can condensed cream of chicken soup with herbs

(3-oz.) pkg. cream cheese, cubed

1/2

cup milk

(9-oz.) pkg. frozen diced cooked chicken breast

(1-lb.) pkg. frozen mixed vegetables

(12-oz) can Pillsbury™ Grands!™ Jr. Golden Layers® Refrigerated Buttermilk or Flaky Biscuits

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1

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray.
2

In large saucepan, combine soup, cream cheese and milk; mix well. Cook over medium heat until mixture is hot and cream cheese is melted, stirring frequently. Stir in chicken and vegetables. Cook 10 to 15 minutes or until bubbly, stirring occasionally. Pour into sprayed baking dish.
3

Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange biscuit halves, curved side up, over chicken mixture around edge of baking dish.
4

Bake at 375°F. for 15 to 20 minutes or until biscuits are deep golden brown and mixture is bubbly.