Cooking Directions

• Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often.
• Stir the soup and vegetables in the skillet.  Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through.  Serve the chicken and sauce over the biscuits.

Ingredients

• 1.25 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)
• 8 hot biscuit, split