Biscuit-Topped Casserole (NAPSA)—Treat your family tonight by serving tried-and-true chicken and biscuits together in a warm,inviting casserole. Chicken and Biscuits Casserole is easy to make because the recipe calls for ingredients you probably already have on hand, such as chicken, carrots and cauliflower, rinsed and drained 2 cups cubed cooked chicken or turkey 1 can (16.3 oz.) Pillsbury Grands! refrigerated buttermilk biscuits frozen vegetables and refrigerated biscuits, and it bakes in one dish. Heat oven to 375F. In 2quart saucepan,stir together golden brownbiscuit pieces on top draw people to the table for a deli- per. Stir in vegetables and chicken. Heat over medium- The casserole’s aroma and the cious family meal. CHICKEN AND BISCUITS CASSEROLE 2 cans(10/4 oz. each) condensed creamy chicken mushroom soup Me cup milk 1/4 teaspoon crushed dried thymeleaves 1/4 teaspoon pepper 4 cups frozen broccoli, soups, milk, thyme and pep- high heat until mixture just begins to boil. Reduce heat; cook 3 to 4 minutes longer. Pourinto ungreased 13x9-inch (3-quart) glass baking dish. Cut biscuits in quarters and place around outside edges of baking dish over hot chicken mixture. Bake 18 to 22 minutes or until biscuits are golden brown andbaked through. 6 servings
