Chicken & Biscuits by Suzanne

2 cans cream of chicken/mushroom soup
1 can milk
2 cans mixed vegetables / or frozen equivalent
2 cups chopped chicken
2 tubes refrigerated biscuits (used frozen biscuits for meal swap)

Combine soup & milk. Stir until smooth. Add vegetables and chicken. Pour into greased baking dish. Cover. Cook at 350 for 25-30 minutes until warm. Top with biscuits (cook following directions on biscuit package).

Meal Swap:
Biscuits: heat oven to 375 (350 for dark/nonstick pan). Place frozen biscuits, sides touching, on ungreased cookie sheet or cake pan. Bake 20-24 minutes.

Chicken & Veggies: Thaw. Place in 8x8 greased pan. Microwave 5 minutes or until veggies are hot.