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Ingredients
- 1 can (18.6 oz) Progresso™ Rich & Hearty chicken pot pie style soup
- 1 cup frozen corn
- 1 cup frozen broccoli cuts
- 2 biscuits from 1 bag (25 oz) frozen Pillsbury™ Grands!™ Buttermilk Biscuits (12 Count)
- 2 teaspoons chopped fresh parsley
Instructions
-
Step
1
Heat oven to 375°F. In medium microwavable bowl, microwave soup and vegetables uncovered on High about 5 minutes or until warm. Divide soup mixture between 2 ovenproof baking dishes (about 5 inches in diameter). Top each with 1 biscuit. Place dishes on cookie sheet with sides. -
Step
2
Bake 22 to 25 minutes or until biscuits are golden brown. Sprinkle with parsley. Let stand 5 minutes before serving.