Ingredients
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2 (10.75 ounce) cans cream of potato soup
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1 (10.75 ounce) can cream of chicken soup
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1 ⅓ cups milk
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1 teaspoon Italian seasoning
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¼ teaspoon ground black pepper
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4 cups frozen mixed vegetables, thawed
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2 cups diced cooked chicken
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1 (10 count) package refrigerated biscuit dough, separated and cut into quarters
Directions
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Preheat oven to 375 degrees F (190 degrees C).
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Mix cream of potato soup, cream of chicken soup, milk, Italian seasoning, and ground black pepper together in a large bowl. Stir mixed vegetables and chicken into the soup mixture. Fold biscuit dough into the mixture to coat. Pour mixture into a 13x9-inch baking dish.
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Bake in preheated oven until bubbly and the dough is baked, 30 to 35 minutes.
Cook's Note:
I usually check on the dough at the top about 20 minutes in and flip over the biscuit pieces to avoid them becoming too toasted.
Nutrition Facts (per serving)
704 | Calories |
28g | Fat |
80g | Carbs |
34g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 704 | |
% Daily Value * | |
Total Fat 28g | 35% |
Saturated Fat 9g | 43% |
Cholesterol 74mg | 25% |
Sodium 2326mg | 101% |
Total Carbohydrate 80g | 29% |
Dietary Fiber 10g | 34% |
Total Sugars 11g | |
Protein 34g | 69% |
Vitamin C 17mg | 19% |
Calcium 198mg | 15% |
Iron 6mg | 31% |
Potassium 742mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.