Super Quick Meal, Perfect for Weeknights!
Use your leftovers
2 cups cooked chicken (bite-size pieces)
2 cups cooked vegetables (I used steamed broccoli, cauliflower & carrots)
2 cups chicken broth
2 tbsp flour
2 tbsp butter
1/4 tsp black pepper
- 3 tablespoons grated Asiago cheese
Preheat oven to 425 degrees.
Combine chicken, frozen vegetables, chicken soup, and stir to combine in a large mixing bowl.
Season with pepper.
Arrange biscuits on top of the filling in 2 rows of 3.
Sprinkle tops of biscuits with the grated Asiago.
Bake until the biscuits are golden brown and filling is bubbling, 20-25 minutes. Serve immediately. Serves 6