Servings: 4

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup 1 can (10 ½ ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
1/4 cup milk ¼ cup milk
3/4 cup shredded Cheddar cheese ¾ cup shredded Cheddar cheese
1/4 teaspoon ground black pepper ¼ teaspoon ground black pepper
1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots), thawed 1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots), thawed
2 cans (4.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained 2 cans (4.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 package (7.5 ounces) refrigerated biscuit dough (10 biscuits) 1 package (7.5 ounces) refrigerated biscuit dough (10 biscuits)

Heat the oven to 400°F.  Stir the soup, milk, cheese and black pepper in a 3-quart shallow baking dish. Stir in the vegetables and chicken.
Bake for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture.  Top the chicken mixture with the biscuits.
Bake for 15 minutes or until the biscuits are golden brown.

Serving Suggestion: Use the downtime while this one-dish meal is in the oven to make a fresh tomato salad: slice some tomatoes and drizzle them with balsamic vinegar and olive oil.  Serving Suggestion: Use the downtime while this one-dish meal is in the oven to make a fresh tomato salad: slice some tomatoes and drizzle them with balsamic vinegar and olive oil.