Servings: 6 Prepping Time: 55 min Cooking Time: 45 min
2 (29 ounce) cans mixed vegetables (with potatoes).
1 (10.75 ounce) can cream of chicken soup
1 (10.75 ounce) can cream of mushroom soup
2 large cooked chicken breasts, cut into cubes1 (10 ounce) can refrigerated biscuit dough
- Stir vegetables, chicken soup, mushroom soup, and chicken cubes together in a Dutch oven with a flat lid.
- Cook over campfire coals until warmed through but not boiling, about 15 minutes.
- Arrange biscuit dough segments in a layer atop the vegetable mixture. Put lid on the Dutch oven and carefully arrange some hot coals atop the lid.
- Heat until the biscuits are cooked through, 15 to 30 minutes.
*Hint* from member: This is really good and easy to make, but the underside of the biscuits always remains doughy while the tops brown nicely. This happens even when I peel the biscuits in half. *When it looks done, flip the biscuits over and bake for another 10 minutes or so. Voila
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