GRANDS Chicken & Biscuits Casserole
(from Pillsbury.com)
 

Ingredients

2 cans (18.6 oz each) Progresso® Rich & Hearty chicken pot pie style soup
1/4 teaspoon crushed dried thyme leaves
1/4 teaspoon pepper
1 bag (1 lb) frozen broccoli, carrots and cauliflower
2 cups cubed cooked chicken or turkey
1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits

Instructions
  • 1Heat oven to 375°F. In 3-quart saucepan, stir together soups, thyme leaves and pepper. Stir in vegetables and chicken. Heat over medium-high heat, stirring occasionally, until mixture just begins to boil. Reduce heat; cook 3 to 4 minutes longer. Pour into ungreased 13x9-inch (3-quart) glass baking dish.

  • 2Cut biscuits into fourths and place around outside edges of baking dish over hot chicken mixture.

  • 3Bake 18 to 22 minutes or until biscuits are golden brown and baked through.
BUBBLE UP PIZZA
Ingredients
1/3 cup green pepper, chopped
1/3 cup onion, chopped
1 cup mushrooms, sliced
1 jar (14 oz) spaghetti sauce
1 clove garlic, pressed
3 pkg. Refrigerated buttermilk biscuits
2 cups mozzarella cheese, shredded

Instructions
Preheat to 375. Combine all ingredients except dough in mixing bowl.

Cut each biscuit into quarters or halves using kitchen shears. Arrange half of the biscuits evenly over the bottom of a 9 x 13 baking pan. Spread with half of the sauce. Sprinkle with half of the cheese and repeat. Bake 23 - 28 minutes.
 
SOUR CREAM ENCHILADAS
Ingredients
2 cans cream of chicken soup
1/2 med. onion
8 oz sour cream
1 1/2 lb. ground beef
1 can chopped chilies
12 oz grated cheddar cheese
flour tortillas

Instructions
Mix together soup, green chilies, onion and sour cream. Brown ground beef and add to mixture. Spoon some on top of tortillas, sprinkle a little cheese, roll up and place in baking dish. Save enough mixture to spread on Top after filling dish. Sprinkle remaining cheese on top and bake at 350 F for 45 minutes.
 
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