Cooking Directions

• Stir the soup, milk, thyme, black pepper, vegetables and chicken in a shallow 3-quart baking dish.
• Bake at 400°F. for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture.  Arrange the biscuits over the chicken mixture.
• Bake for 15 minutes or until the biscuits are golden brown.

Ingredients

• 2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup
• 1 cup milk
• 0.25 teaspoon dried thyme, crushed
• 0.25 teaspoon ground black pepper
• 4 cups frozen California vegetable blend (broccoli, cauliflower, carrots), cooked
• 2 cups cubed boneless, skinless chicken breasts, cooked
• 1 package (7 1/2 to 10 ounces) refrigerated biscuit dough (10 biscuits)