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Ingredients
  • 3 cups Rotisserie Chicken, shredded and warm or room temperature
  • 2 cans, 10.5 oz Cream of Chicken Soup with Herbs
  • 3 cups Frozen Vegetables, thawed (peas, carrots, corn, green beans or a mixture)
  • 1 teaspoon Seasoning Salt
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • ½ teaspoon Pepper
  • ½ cup Heavy Cream
  • 2 cups shredded Colby Jack Cheese Blend
  • 1 16.3 oz can Refrigerated Biscuits, I use Pillsbury Grands Flaky Layers
  • 2 tablespoons Butter, melted
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