Shelly's Recipe

CLASSIC CHICKEN BISCUIT PIE

Category: Casseroles - Chicken and Turkey

12 boneless, skinless chicken tenderloins
4 cups water
2 boxes chicken flavor rice dish
1 can cream of chicken soup
1 (l lb) bag frozen mixed vegetables
1 (12 oz) container refrigerated buttermilk biscuits

Cut tenderloins into 1-inch pieces. In large saucepan combine chicken, water, rice, contents of seasoning packets, soup and mixed vegetables; mix well. Bring to a boil. Cover, reduce heat; simmer 10 minutes. Place in 13 x 9-inch baking pan; top with biscuits. Bake 10 to 12 minutes or until biscuits are deep golden brown. Serves 8-10