3 cups of cooked chicken
2 cans Cream of Chicken soup
1 bag frozen veggies (3 cups veggies)
2 cups shredded cheese (your choice)
2 cans Pillsbury biscuits (the 5 count Grands)
Directions:
Grease pan. Mix ingredients in bowl and spread evenly in pan. Then cut the biscuits into quarters and toss with 2 Tbsp. melted butter. Spread them evenly on top. Bake in oven at 375 degrees for about 25 minutes or until the top of the biscuits are browned and the mixture is hot and bubbling.
Brianna made this more gluten friendly by only using the first 4 ingredients then baking biscuits on the side. That worked really well! A simple, tasty and flexible recipe. :) (of course to make it totally gluten free you could make your own homemade cream of chicken soup)
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