- 1 1/2 cups fat-free (skim) milk
- 2 cups frozen peas and carrots
- 2 cups cut-up cooked chicken
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (16.3 ounce) can Pillsbury® Grands!® Flaky Layers refrigerated original biscuits
- In 12-inch ovenproof skillet, heat milk, frozen peas and carrots, chicken and both cans of soup to boiling.
- Separate dough into 8 biscuits; cut each into fourths. Place biscuit pieces on top of hot soup mixture. Simmer uncovered 10 minutes. Cover; simmer 8 to 10 minutes longer or until biscuits are no longer doughy.
- Garnish with chopped parsley, if desired