2 cups diced, cooked chicken (you can even use the canned
chicken if you prefer)
2 cans cream of mushroom or cream of chicken soup
1 1/4 cups milk
1 cup small, diced veggies of your choice (carrots, celery, mushrooms, etc.)
Salt, pepper and any other favorite seasonings to taste
2 cans refrigerated biscuits
Heat oven to 350 F.
Bring the two cans of soup and the milk to a light boil in a sauce pan.
Dice the chicken and selected vegetable. Add the seasonings of choice and mix them all together.
Flatten out each biscuit to at least a 3-inch circle. Place approx two tablespoons of the chicken mixture on one side of the biscuit, fold the biscuit over the chicken mixture and pinch the edges to seal them tightly. You can use a fork to crimp the edges too.
Coat the bottom of a 9 X 13 baking dish with the soup, then place the filled biscuits in the dish.
Cover with aluminum foil and bake at 350 F for approx 40-50 minutes or until the biscuits are golden brown.