1 c. cream of chicken soup
1/8 lb. butter
1 crushed garlic bud
1/4 tsp. red pepper
2-3 c. cooked vegetables
1 can buttermilk biscuits
1/8 lb. butter

Heat thoroughly in saucepan the soup, 1/8 the butter, garlic, red pepper and vegetables such as green beans, peas, lima beans, diced potatoes, carrots, kidney beans, corn.

Place in buttered 2-quart casserole dish. Slice 1/2 butter over top. Place biscuits on top to cover mixture; to with other half butter. Bake at 375 degrees for 15 minutes until biscuits are brown. Serve while hot.