This was so easy and delicious! I hope you enjoy it as much as we did!

3 boneless, skinless chicken breasts
1/2 stick butter
1 cup flour, seasoned with 1 Tb black pepper
32 oz (approx) Campbell’s Cream of Chicken soup
8 oz heavy cream, or milk
1 tsp black pepper
1 tsp ground sage
1 tsp poultry seasoning
1 16 oz bag frozen mixed vegetables
1 bag (20 count) Pillsbury Southern Style Biscuits

Preheat oven to 375. Add 1/2 stick butter to 13 x 9 inch casserole dish. Place in oven to melt butter, while preheating.

Season flour with 1 Tb black pepper and mix well on plate. Dredge chicken breasts in flour mix and remove to a plate. Remove casserole with melted butter from oven.

Add floured chicken to butter and flip to coat each breast in butter. Bake in oven 30 minutes, flipping halfway through. Remove from oven and place chicken onto a plate.

In a large bowl, combine soup, cream, spices and mixed vegetables. Mix well. Add to casserole dish with chicken drippings and stir to absorb flavors from chicken.

Add chicken back to casserole and partially submerge in mixture.

Reduce oven to 350.

Arrange biscuits over chicken and soup mixture. Bake an additional 30 minutes or until biscuits are browned and mixture is bubbly.

Remove from oven and let rest 10 minutes.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet