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CHICKEN POT PIE
2 (10 3/4 oz.) cans cream of b
r
occoli soup
1 c. milk
1/4 tsp. thyme leaves, crushed
1/4 tsp. pepper
4 c. cooked cut up vegetables
(broccoli, carrots, p
o
tatoes, etc.)
2 c. cubed cooked ch
i
cken or t
u
rkey
1 (10 oz.) can Hungry Jack flaky biscuits
1. In 3 qu
a
rt baking dish, combine s
o
up, milk, thyme and pepper.
Stir in vegetables
and chicken.
2. Bake at 400 degrees for
15 minutes or until mixture begins to bubble.
Me
a
nwhi
l
e, cut each biscuit into quarters.
3. Remove dish from oven; stir.
A
rrange biscuit pieces
over hot
c
h
icken mixture.
Bake 15 minutes or until biscuits are golden brown.
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CHICKEN NOODLE CASSEROLE
1 can cre
a
m of chic
k
e
n soup
1/2 c. milk
1 pkg. Me
u
llers dumpling noodles
(serve 6)
1 (6 oz. or so) can chicken - its near the
t
una
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