Creamy Chicken and Vegetable Cobbler
2 cans cream of chicken soup
Salt and pepper to taste
1/2 tsp. onion flakes or powder
3 1/2 cubed chicken breast
6 cups favorite frozen vegetables, thawed (approx. 2 - 14 oz pkgs.)
2 cups shredded cheddar cheese
1 can layer style refrigerated biscuits
Preheat oven to 375. Spray 13x9" glass baking dish with nonstick
spray. In skillet, combine soup and milk, salt, pepper and onion,
heating until well blended. Add chicken, vegetables and cheese. Mix
well. Cook until bubbly, stirring constantly. Pour mixture into a
baking dish. Place biscuits on top of chicken/vegetable mixture.
Bake for 20 to 28 minutes until biscuits are golden brown.