CHICKEN BISCUIT CASSEROLE
From the Kitchen of: Linda Loucks
1 can (10 ¾ oz) Cream of
¼ cup milk
¾ cup shredded cheddar cheese
¼ tea ground black pepper
boiled chicken shredded or
1 package (7.5 oz) refrigerated
biscuit dough (10 Biscuits)
Heat oven to 400°, stir the soup, milk, cheese
and black pepper in a 3-quart shallow baking
dish. Stir in the vegetables and chicken.
Bake for 15 minutes or until the chicken mixture
is hot and bubbling. Stir the chicken mixture.
Top with biscuits. Bake for 15 minutes or until
the biscuits are golden brown.