Cooking Directions

• Heat the oven to 400°F.  Stir the soup, milk, cheese and black pepper in a 3-quart shallow baking dish. Stir in the vegetables and chicken.
• Bake for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture.  Top the chicken mixture with the biscuits.
• Bake for 15 minutes or until the biscuits are golden brown.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 0.25 cup milk
• 0.75 cup shredded Cheddar cheese
• 0.25 teaspoon ground black pepper
• 1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots), thawed
• 2 cans (4.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained
• 1 package (7.5 ounces) refrigerated biscuit dough (10 biscuits)