Chicken and Biscuits



2- 3 cups Rotisserie Chicken, shredded
1 ½ cups Potatoes, cooked and chopped
¾ cups Celery, diced
¾ cup Onions, chopped
1-12 ounce package Mixed Vegetables, frozen
1 cup Peas, frozen or canned
2 cups Milk
1-22.6 ounce can Cream of Chicken Soup
1-22.6 ounce can Cream of Potato Soup
¼ teaspoon Black Pepper
¼ teaspoon Salt
¼ tablespoon Parsley
½ teaspoon Thyme
1 -2 packages Pillsbury Biscuits



In large pot bring water to boil add chopped carrots and peeled/diced potatoes.

Bake biscuits as directed on packaged.

Shred 2 to 3 cups of rotisserie chicken.

Then in large mixing bowl combine chicken, cream of chicken, cream of potato, milk and seasonings together.

Add frozen vegetables, peas, onions celery and mix together.

Once potatoes and carrots are easily pierced with fork strain and add to mixture.

Poor entire mixture into 9 x 13 baking dish, cover with aluminum foil and bake at 350 for 30 -40 minutes or until bubbly.

Remove foil and place biscuits on top of mixture and bake for another 15 minutes.

Remove and serve




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