1 bag (16 oz) frozen mixed vegetables (carrots, cauliflower, broccoli)
1 can cream of potato soup
3/4 cup milk
1/8 tsp pepper
2 cups rotisserie chicken meat (about 10 oz)
1 tube refrigerated buttermilk biscuits, each cut into quarters
Preheat oven to 400. In skillet, combine vegetables, soup, milk, and pepper; cover and cook over medium high heat until vegetables are thawed. Stir in chicken. Transfer to a 4 quart casserole or 13x9 dish. Top with biscuit quarters, leaving spaces between pieces. Bake 20-25 minutes or until biscuits are browned.
Serves 6
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