1 lb. bag Bird's Eye Classic Mixed Vegetables
2 medium potatoes, washed and cubed into bite size pieces
1/4 cup chopped onion
2 cans of ten count buttermilk biscuits (I usually get the Pillsbury four pack and then have two cans leftover)
one can Cream of Mushroom soup
one can Cream of Chicken soup
1/2 cup chicken broth
1/2 cup milk
garlic to taste
salt to taste
pepper to taste
dash of basil-optional
couple pinches of thyme-optional
Boil chicken (reserve 1/4 cup of broth), allow to cool, and then cube into pieces.
Grease a 9x13 baking dish and pour in bag of frozen vegetables.
Wash, peel, and chop potatoes. Put them on top of the veggies.
Add the chopped onion on top of this.
At this point I usually put my salt, pepper, garlic, basil, and thyme on top of everything in the pan.
Add cubed chicken on top.
(You should have the following order: Veggies, potatoes, onion, spices, and chicken in the pan)
Last, mix the cans of soup with 1/2 cup of milk and 1/4 cup of chicken broth. It will be pretty soupy. Pour this mixture over the chicken and veggies in the pan. Use the back of a spoon to distribute evenly.
Cover with foil and bake at 375 for 30-45 minutes. The cooking time depends on how long it takes the potatoes to cook. I usually pull the pan out of the oven and check the potatoes with a fork.
When the potatoes are fork tender add the two cans of biscuits on top. You should be able to fit all 20 biscuits in top.
Leave off the foil and put the pan back in oven. Bake another 10-15 minutes until the biscuits are golden brown on top.
***I made this recipe up one night just going along and adding things together. When my kids asked for it again a couple of weeks later, I had forgotten how I made it!! Five years later, it is now a favorite. My children and husband beg for this dish all the time. They absolutely love it.***
This recipe will feed a hungry crowd of kids.
