Directions
- 1Combine two jumbo cans of cream of chicken and cream of mushroom with a full 40 oz bag of mixed frozen vegetables in a large pan or aluminum tin.
- 2Add fresh chicken on top.
- 3Heavily season with onion powder, black pepper, paprika, and oregano to balance the cream soups and bring out the flavors.
- 4Mix everything well right in the pan to avoid extra dishes.
- 5Split eight buttermilk biscuits in half and arrange them along the edges of the pan to ensure even cooking.
- 6Bake everything at 350° F for about 45 to 65 minutes until the biscuits are golden and the chicken is fully cooked.
Ingredients
- 2 jumbo cans cream of chicken
- cream of mushroom
- 40 oz bag mixed frozen vegetables
- fresh chicken
- onion powder
- black pepper
- paprika
- oregano
- 8 buttermilk biscuits
Equipment
large panaluminum tin
Tips
- Mix everything well right in the pan to avoid extra dishes.
- Split buttermilk biscuits in half and arrange them along the edges of the pan to ensure even cooking.
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