1 lb skinless, boneless chicken breast cut up
1 (10.75 oz) can Campbell's Condensed Cream of Chicken Soup (I used 98% fat free)
1 (16 oz) package frozen vegetables (broccoli, cauliflower, carrots)
8 hot biscuits, split
1 clove garlic, minced
Salt and pepper to taste
*When I doubled my recipe, I used 1 can Cream of Chicken and 1 can Cream of Celery
Cook chicken in a nonstick skillet until browned, stirring often. Add salt, pepper, and garlic. Saute for 1 minute, then add soup and vegetables. Cover and simmer until done. I let it simmer for about 15 minutes, until the biscuits are done. Serve over warm biscuits.