- 2 (10.75 ounce) cans cream of potato soup
- 1 (10.75 ounce) can cream of chicken soup
- 1 1/3 cups milk
- 1 teaspoon Italian seasoning
- 1/4 teaspoon ground black pepper
- 4 cups frozen mixed vegetables, thawed
- 2 cups diced cooked chicken
- 1 (10 count) package refrigerated biscuit dough, separated and cut into quarters
- Preheat oven to 375 degrees F (190 degrees C).
- Mix cream of potato soup, cream of chicken soup, milk, Italian seasoning, and ground black pepper together in a large bowl. Stir mixed vegetables and chicken into the soup mixture. Fold biscuit dough into the mixture to coat. Pour mixture into a 13x9-inch baking dish.
- Bake in preheated oven until bubbly and the dough is baked, 30 to 35 minutes.
05/10/2018
recipepes.com
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