cups shredded deli rotisserie chicken (from 2-lb chicken)

cans (10 1/2 oz each) cream of chicken soup with herbs

cups frozen vegetables (such as peas, carrots, corn, green beans or a mixture)

cups shredded Colby-Monterey Jack cheese blend (8 oz)

can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Butter Tastin™ biscuits

tablespoons butter, melted

Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.

In large bowl, stir together 3 cups shredded deli rotisserie chicken (from 2-lb chicken) and 2 cans (10 1/2 oz each) cream of chicken soup with herbs. Add 3 cups frozen vegetables and 2 cups shredded Colby-Monterey Jack cheese blend (8 oz); mix until combined. Pour into baking dish; spread in even layer.

Separate 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Butter Tastin'™ biscuits into 8 biscuits. Cut each biscuit into quarters; place in medium bowl. Drizzle with 2 tablespoons melted butter; toss to coat. Spread biscuit pieces evenly over chicken mixture.

Bake 20 to 22 minutes or until biscuit pieces are thoroughly baked and center of casserole is bubbly.

Biscuit chicken pot pie

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CHICKEN/TURKEY