Yield: 6 Servings
|1 tablespoon||Margarine or butter|
|2 cups||Chopped celery|
|1 can||Condensed cream of chicken soup (10 3/4 oz)|
|½ teaspoon||Onion powder|
|¼ teaspoon||Dried thyme leaves|
|1 pack||Frozen vegetables (16 oz) (combination of broccoli, cauliflower and carrots), thawed|
|1½ cup||Cooked, cubed chicken|
|1 can||Hungry Jack Refrigerated Flaky Biscuits|
In large skillet, melt margarine. Add celery and soup over medium-high heat until crisp-tender. Stir in soup, milk, onion powder, thyme and pepper; mix well. Stir in vegetables and chicken; heat through. Spoon into 12x8" baking dish.
Heat oven to 375'F. Separate dough into 10 biscuits. Cut each biscuit into 4 pieces. Arrange biscuits over hot filling. Bake at 375'F. for 20-25 minutes or until biscuits are golden brown and filling is bubbly.