2 cups of shredded chicken (I poached breasts and thighs. Saved the broth)
1 1/2 cup of mixed veggies
1 1/2 cup of diced potatoes, slightly thawed (I used Potatoes O’Brien)
1 can of cream of mushroom soup (or cream of chicken soup)
1 cup of saved chicken broth (to help “loosen” up mixture)
1 cup of sour cream
1 tsp of dried thyme (I used dried Italian seasoning)
Salt and pepper to taste
2 cups of cheddar cheese divided
Instructions
Preheat your oven to 350. Spray a 9×13 pan with cooking spray.
Cut your biscuits into ⅛ pieces.
Combine the biscuits, chicken, mixed veggies, cream of mushroom soup, sour cream, potatoes, thyme, salt and pepper and 1 cup of cheddar cheese in a bowl.
Stir together. If needed, use some of the chicken broth.
Spread the mixture into your pan and top with the remaining cup of cheese.
Bake for 30-35 minutes till your biscuits have popped up and the cheese is bubbly.
