1 (10 oz.) can cream of chicken soup
1 (10 oz.) bag frozen mixed vegetables, thawed (I use Steamfresh)
1 lb. cooked boneless chicken, cubed
3/4 cups chicken broth with 3 tbsp. all-purpose flour
1 can refrigerator biscuits (I use Texas style)

Spray an 8x8-inch square pan with non-stick cooking spray (Pam). Cube and cook chicken until done.

Mix cream of chicken soup, chicken broth and flour in a medium bowl. Use a whisk to get flour clumps out and thicken sauce. Add vegetables and chicken to sauce and pour into pan. Place 9 biscuits on top of mixture.

Bake uncovered at 350°F using biscuit cooking time or until golden brown.

Submitted by: Jennifer Petecki