After a busy day - Easy Dinner

I've made this many times on busy weeknights. The biscuits are tricky. If you don't cook them long enough they get brown and crispy on top and are raw in the middle so I often have cook them a bit longer than the recipe calls for. Sometimes I even cut the biscuits in half so there is less breading.


East Chicken & Dumplings

Ingredients

• 1 3 1/2- to 4-pound rotisserie chicken, meat shredded
• 1 10-ounce package frozen mixed vegetables
• 1 10.75-ounce can condensed cream-of-mushroom soup
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 10-count tube refrigerated biscuits

Directions

1. Heat oven to 400° F. Combine the chicken, vegetables, soup, salt, pepper, and 3/4 cup water in a large bowl.
2. Transfer the mixture to an oven-safe casserole, cover with foil, and bake for 15 minutes.
3. Remove the foil, cover the filling with the biscuits, and bake until the biscuits are golden brown and cooked through, about 15 minutes.