| | Directions | | Sauté celery and onion. Stir in soup, milk, thyme and pepper. Mix well. Stir in vegetables and chicken and heat through. Spoon into greased 9x11 casserole. Unroll biscuits, cut each biscuit into 4 pieces. Arranges pieces over hot filling. Bake at 375° for 20-25 minutes or until biscuits are golden brown and filling is bubbly. |
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| Ingredients | | - |  | 1 cup chopped celery |
| - | | 1 can cream of chicken soup |
| - | | 1/2 cup Milk |
| - | | 1 onion, chopped (small) |
| - | | 1/4 teaspoon Thyme |
| - | | 1/8 teaspoon pepper |
| - | | 1 package frozen vegetables (broccoli, carrots, cauliflower,etc.), thawed (16 ounce bag) |
| - | | 1 1/2 cups cooked and cubed chicken |
| - | | 1 Hungry Jack flaky biscuits (10 ounce ) |
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