Ingredients

1 can Grands biscuits (8 biscuits)
4 tbsp butter, divided
4 cups frozen mixed vegetables (corn, peas, carrots, green beans)
4 cups cooked chicken (rotisserie works great!)
2 cups milk
21 oz cream of chicken soup (two 10.5-oz cans)
1 tsp salt
½ tsp black pepper
½ tsp garlic powder

Instructions

Preheat oven to 375°F and spray a 9×13-inch baking dish with nonstick spray.
Place biscuits on a baking sheet and bake for 8 minutes (they’ll finish baking later).
In a large skillet, melt 2 tbsp butter over medium-high heat. Add frozen vegetables and cook for 10-15 minutes until tender.
Stir in chicken, milk, cream of chicken soup, salt, and pepper. Heat for 5 minutes until hot and bubbly.
Pour mixture into the prepared baking dish and spread evenly.
Flip the pre-baked biscuits onto the casserole, baked side down.
Melt remaining 2 tbsp butter with garlic powder in the microwave and brush over biscuits.
Bake for 10-12 minutes, then tent with foil and bake another 10-12 minutes until biscuits are golden brown.

Notes

Shortcut? Use a rotisserie chicken for quick prep!
Veggie Swap: Use any frozen or fresh veggies—mushrooms, celery, or bell peppers add great flavor.
Not a fan of garlic? Swap for rosemary, thyme, or Italian seasoning for a herby twist.

Prep Time: 10 minutes
Cook Time: 30 minutes

Nutrition

Calories: 454 per serving
Sodium: 1372mg
Fat: 26g
Carbohydrates: 45g
Fiber: 7g
Protein: 14g