Mom's Chicken Biscuit Casserole, as "stolen" from Pillsbury :)

1 pound of chicken breast
1/2 cup ( or 1 small can ) of chopped mushrooms
10 oz ( or 1 drained can ) of chopped green beans
1/2 cup of skim milk
1 can of condensed cream of mushroom soup
1 can of Pillsbury Grands Buttermilk Low Fat biscuit dough

Cook the chicken however you prefer ... I've found it easiest to cube it, and brown it in a large pan with olive oil an my favorite herbs, parsley, oregano, basil, and black pepper work, well. When the chicken is done, add the beans, mushrooms, soup, and milk to the pan, turn down the heat and mix together, then wait for it to develop a nice low boil for the mixture to thicken a little bit.

Preheat your oven to 375. Pour the mixture into a 9x9 baking dish. Take the biscuit dough and tear it apart by pinching it, placing the pinches of dough on top of the mixture in the pan. Use all of the dough. Bake in the oven until biscuit dough is golden brown and edges are slightly bubbling, about 20 to 25 minutes. Let set for 10 minutes once one baking. Reheats REALLY well!

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user CMBAADSGAARD87.