1 can (10 3/4 oz.) reduced fat reduced sodium condensed cream of chicken soup, undiluted
1 can (10 3/4 oz.) reduced fat reduced sodium condensed cream of mushroom soup, undiluted
1/2 cup plus 2/3 cup fat-free milk, divided
1/2 tsp. dried thyme
1/4 tsp. pepper
1/8 tsp. poultry seasoning
2 pkg. (16 oz. each) frozen mixed vegetables, thawed
1 1/2 cups cubed cooked chicken breast
1 1/2 cups reduced fat biscuit/baking mix
In a large bowl, combine the soups, 1/2 cup milk, thyme, pepper and poultry seasoning. Stir in vegetables and chicken.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, stir biscuit mix and remaining milk just until blended. Drop by 12 rounded tablespoonfuls onto chicken mixture.
Bake, uncovered, at 350 for 40-50 minutes or until filling is bubbly and biscuits are golden brown.
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