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!
cost per recipe: $9.35
The price is determined by the national average.
pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)
hot biscuit, split
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.