#3631 - Easy Pot Pie

(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.

#1025 - Cinnamon Sticky Buns

(by Shirley McNevich)

1/3 cup butter
1/2 cup Domino's dark brown sugar (packed)
1/2 cup chopped pecans
1 tsp. cinnamon
1 - tube Pillsbury Grands biscuits

Put butter in a bowl and place in microwave--melt. Pour melted butter into a 9" round cake pan--spread butter on bottom and up the sides--set aside. In a bowl add brown sugar, pecans and cinnamon--stir and sprinkle the mixture on the bottom of the cake pan. Open biscuits and arrange them in the cake pan so they are touching one another. Bake at 350 degrees for 25-29 minutes (until brown). Remove cake pan from oven, place serving plate upside down on top of the cake pan and flip quickly. Scrape extra pecan mixture from the cake pan and place on top of sticky buns. Serve hot.