I found this recipe years ago in one of the magazines I read, but I can’t remember which one it was or what the recipe was called so whenever my family would ask what I was making for supper I would just say, “You know…the chicken dish I always make,” so for all intents and purposes I’ve renamed this wonderful recipe Chicken Dish. My family loves it and it’s a great way to get the little ones to eat their veggies!
3-4 boneless skinless chicken breasts
1 can cream of broccoli soup
1 can cheddar cheese soup
1 750g bag of California-style vegetables
I roll of Pillsbury Flaky Biscuits
3 Tbsp cooking oil
Preheat oven to 350. Cut chicken into bite-size pieces. Cook in heated cooking oil in skillet. Salt and pepper to taste. Keep turning until brown on all sides and cooked thoroughly.
While chicken is cooking add both cans of soup into large roasting pan and stir until you have a smooth texture. Add 1 can water and 1 can milk and mix well.
Add bag of frozen vegetables and cooked chicken pieces to mixture. Cook on stovetop until veggies are soft.
Separate biscuits and cut each one into quarters and place evenly on top of veggies. Bake in oven according to directions on biscuit tube or until golden brown.
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