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Chicken and Biscuit Casserole Recipe

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This recipe for Chicken and Biscuit Casserole, by , is from A Collection of Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Coral Prendergast
Added: Sunday, January 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of broccoli soup
1 cup of milk
1/4 tsp. dried thyme leaves crushed
1/4 tsp. pepper
4 cups of cooked cut up vegetables (broccoli, cauliflower, carrots, etc.)
2 cups cubed cooked chicken.
1 pkg. (7 1/2 - 10 oz) refrigerated biscuits.

Directions:
Directions:
Mix soup, milk, thyme, and pepper in a 3 quart shallow baking dish. Stir in veggies and chicken. Bake at 400 for 15 minutes or until hot. Meanwhile cut each biscuit into quarters. Stir chicken mixture when it comes out of the oven. Arrange biscuits over the hot chicken mixture. Bake 15 minutes or until biscuits are golden brown.

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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