Ingredients

• 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted

• 1 (10 3/4 ounce) can condensed cream of celery soup, undiluted

• 1/2 cup plus 2/3 cup 2% low-fat milk, divided

• 1/2 teaspoon dried thyme

• 1/4 teaspoon poultry seasoning

• 1 (12 ounce) package frozen corn

• 1 (12 ounce) package frozen peas

• 1 1/2 cups cubed cooked chicken breasts

• 1 (16 ounce) box hot roll mix

• 2 cups red potatoes

Directions

1. In a large bowl, combine the soups, 1/2 cup milk, thyme, pepper and poultry seasoning. Stir in vegetables and chicken.

2. Transfer to a 13-in. x 9-in. x 2-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 degrees for 40-50 minutes or until filling is bubbly and biscuits are golden brown.