(by Shirley McNevich)
3 cups shredded cooked chicken
2 - 10.75oz. cans Campbell's cream of chicken soup
3 cups frozen mixed vegetables (thawed and drained)
2 cups shredded cheese (your choice of type)
1 - 16oz. can Pillsbury Grands biscuit dough
2 TBSP butter (melted)
In a bowl add chicken, both cans of soup, drained vegetables and shredded cheese--stir to mix. Pour the mixture into a greased 9 x 13 glass baking dish. Open the biscuit dough and separate dough into 8 biscuits. Cut each biscuit dough into four equal pieces. Place the 32 biscuit pieces in a bowl--drizzle with the melted butter and toss to coat with butter. Spread the biscuit pieces over the top of the chicken mixture. Bake at 375 degrees 20-25 minutes or until top is browned and chicken mixture is hot.