1 bag (16 ounces) frozen mixed vegetables (carrots, cauliflower and broccoli)
\n1 can (10 3\/4 ounces) condensed cream of potato soup
\n3\/4 C. whole milk
\n1\/8 tsp. ground black pepper
\n2 C. (1\/2-inch pieces) rotisserie chicken meat (about 10 ounces)
\n1 tube (10 to 12 ounces) refrigerated buttermilk biscuits, each cut into quarters<\/p>\n
Preheat oven to 400 degrees F. In nonstick 12-inch skillet, combine frozen vegetables, undiluted soup, milk, and pepper; cover and cook over medium-high heat until vegetables are thawed, stirring once. Stir in chicken. Transfer chicken mixture to shallow 3 1\/2- to 4-quart casserole or 13″ by 9″ ceramic or glass baking dish. Top with biscuit quarters, leaving space between pieces. Bake 20 to 25 minutes or until biscuits are browned and mixture is heated through.<\/p>\n
Yield: 6 main-dish servings
\nCalories: 320
\nFat: 8g
\nFiber: 4g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 bag (16 ounces) frozen mixed vegetables (carrots, cauliflower and broccoli) 1 can (10 3\/4 ounces) condensed cream of potato soup 3\/4 C. whole milk 1\/8 tsp. ground black pepper 2 C. (1\/2-inch pieces) rotisserie chicken meat (about 10 ounces) 1 tube (10 to 12 ounces) refrigerated buttermilk biscuits, each cut into quarters Preheat oven to 400 degrees F. In nonstick 12-inch skillet, combine frozen vegetables, undiluted soup, milk, and pepper; cover and cook over medium-high heat until vegetables are…<\/p>\n