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1 T Margarine or butter
2 c Chopped celery
1 cn Condensed cream of chicken
-soup (10 3/4 oz) 1/2 c Milk
1/2 t Onion powder
1/4 t Dried thyme leaves
1/8 t Pepper
1 pk Frozen vegetables (16 oz)
-(combination of broccoli, -cauliflower and carrots), -thawed 1 1/2 c Cooked, cubed chicken
1 cn 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 12×8″ 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.
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