1 can cream of chicken
1 can cream of celery
1/2 cup Milk
1/4 teaspoon basil
1/2 teaspoon Onion powder
1/2 pkg Lipton herb mix
1/8 teaspoon pepper
1/2 teaspoon salt
1 pk Frozen vegetables (16 oz)
3 boneless, skinless chicken breasts
1 can refrigerated biscuits, cut in half if small, quarters if large
In large skillet, cook cubed chicken. In saucepan add soup, milk, onion powder, basil, soup mix, salt, and pepper; mix well and heat through. Stir in vegetables and soup mix into cooked chicken; heat through. Spoon into square baking dish. Heat oven to 375’F. Separate dough into 10 biscuits. Cut each biscuit into 2 or 4 pieces. Arrange biscuits over hot filling. Bake at 375’F. for 20-25 minutes or until biscuits are golden brown and filling is bubbly.