Ingredients
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
1
tablespoon olive oil
1/2
cup chopped red bell pepper
1/2
cup chopped onion
1
can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
1
cup frozen sweet peas
1 1/2
cups cubed cooked chicken
Preparation
Make biscuits as directed on can.
Meanwhile, in 4-quart saucepan, heat oil over medium heat. Cook bell pepper and onion in oil 3 to 5 minutes, stirring occasionally, until tender.
Add soup, peas and chicken; cook until hot and bubbly. Serve over split biscuits.
