3 cups chopped up chicken breast
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can cream of chicken soup
1 (15 oz.) can Veg-All (or you can add your own green beans, corn, carrots and I love lima beans)
1 tbsp. minced garlic
2 medium onions, chopped
2 tbsp. lemon juice
2 chicken flavored bouillon cubes
1 (8 oz.) pkg. fresh sliced mushrooms
1 can butter-me-not refrigerator biscuits (chopped into 9 pieces)
1 cup shredded mild cheddar cheese (or colby jack)
4 tbsp. (1/2 stick) butter

Melt butter in a deep frying pan. Sauté chicken, garlic and onion. Add lemon juice and bouillon cubes. Cook until bouillon is dissolved and chicken is completely done.

In a large bowl mix together both soups, vegetables, mushrooms, chopped chicken and biscuit pieces. Grease a 9x13-inch baking dish and pour all of the mixture in (make sure to gently spread it out). Sprinkle cheese over top.

Bake at 400°F for 15 minutes. Check your biscuits for browning, that's when you'll know it's done.

This is going to serve about 5 people. I would use a disposable lasagna pan and double for more people.

Note: I let the pan cook until the biscuits were brown, then gave it all a light stir and let it cook for 10 more minutes.

Submitted by: Susan Whitley