Fast food meets comfort food in this easy-to-make "pot pie" where the filling is served on top of buttery biscuits. And yes, it takes less than 30 minutes to make!
Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often.Stir the soup and vegetables in the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce over the biscuits.
1.25 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)8 hot biscuit, split
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