1 can cream of chicken soup
1 can cream of mushroom
½ cup plus 2/3 cup milk, divided
¼ tsp pepper
2 packages 16oz frozen mixed vegetables, thawed
1 ½ cups cubed cooked chicken breast
1 ½ cup biscuit/baking mix
In a large bowl, combine the soups, ½ cup milk, and pepper. Stir in vegetables and chicken. Transfer to a 9x13 baking dish coated with cooking spray. In a small bowl, stir biscuit mix and remaining milk just until blended. Drop by 12 rounded tablespoonfuls onto chicken mixture. Bake uncovered at 350 for 40-50 minutes or until filling is bubbly and biscuits are golden brown.
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