Yield
Makes 8 servings

How to Make It

Step 1

Melt butter in a large skillet over medium-high heat; add 1/2 cup onion and 1/2 cup celery, and sauté 2 to 3 minutes or until tender.

Step 2

Whisk in cream of chicken soup, 1/2 cup milk, 1/2 teaspoon dried thyme, and 1/2 teaspoon poultry seasoning; cook over medium-low heat 3 to 4 minutes, stirring occasionally. Add 1 cup Cheddar cheese, stirring constantly, until cheese melts. Stir in cooked chicken, mixed vegetables, salt, and pepper. Cook over low heat, stirring often, 10 minutes or until thoroughly heated.

Step 3

Spoon warm chicken mixture evenly into Biscuit Bowls.

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