Chicken Biscuit Bake

Yield: 6 Servings

Ingredients

• 2 tbsp butter
• 1/3 cup chopped onion
• 1/4 cup flour
• 1 can (10.75 oz) condensed cream of chicken soup
• 1 1/4 cups milk
• 1/8 tsp pepper
• 2 1/2 cups shredded cooked chicken
• 1 1/2 cups frozen peas & carrots
• 1 tube (16.3 oz.) buttermilk biscuits, quartered

Directions

1. Melt the butter in an over-safe skillet or Dutch oven.  Add the onions and sautee until tender.
2. In a mixing bowl, whisk together the flour, condensed soup, milk, and pepper.
3. Add the soup mixture to the onions and bring to a simmer.
4. Add the chicken and vegetables.  Heat through.
5. Top with biscuits.  Bake at 400°F until the biscuits are browned, 17-22 minutes.
6. Remove from the oven and let stand for 5-7 minutes before serving.

Adapted from Taste of Home.