I do love fall weather. The cold, crisp nights just call out for comfort food. This is one of my all time fav's. I clipped this recipe from the Sunday paper many years ago and then lost it! (I am making this tonight largely from memory and a lot of google searching.)
I usually make this using leftover rotisserie chicken and annually after our Thanksgiving meal.
2 T butter
1/2 diced yellow onion
1 C diced celery
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1/2 C milk
1/2 t onion powder
1/4 t dried thyme
1/8 t black pepper
1/2 t sage or poultry seasoning
12 oz bag of frozen vegetables (carrots, corn, green beans, etc.)
4 C chicken (cooked & diced if not using rotisserie)
1 tube Pillsbury Grands Biscuits quartered
Melt butter in a skillet over medium heat. Sauté onion and celery until lightly browned and soft.
In a large bowl, mix together frozen vegetables, soups, milk, and seasonings. Stir in chicken. Microwave until heated through. Not cooked (you want them crisp)! Add sautéed veggies and stir. Spoon into a prepared 13" x 9" baking pan. Arrange biscuits over hot filling. Bake, uncovered at 375 degrees for 20 - 25 minutes, until bubbly and biscuits are golden.
Oh...enjoy the smell in your house. Smells like Thanksgiving.