(4 Servings)

• 1 (15 oz.) can mixed vegetables, drained
• 1 (10 3/4 oz.) can cream of chicken soup, undiluted
• 1(5 oz.) can chunk chicken, drained
• 1/2 c. milk
• 1/4 t. pepper
• 1 (4 1/2 oz.) can refrigerated buttermilk biscuits

Preheat the oven to 450°. Combine first 5 ingredients in a medium bowl; stir well. Spoon mixture into a lightly greased 8″ square baking dish.

Separate biscuits, and arrange over chicken mixture. Bake at 450° for 20 minutes or until golden and bubbly, covering loosely with aluminum foil after 12 minutes.

Note: If you have chopped cooked chicken left over in the refrigerator, use 1/2 c. in this casserole instead of the canned kind. (That’s equal to about one chicken breast, cooked and chopped.)