Servings: 6          Prepping Time: 55 min         Cooking Time: 45 min

  Ingredients:

    2 (29 ounces) cans of mixed vegetables (with potatoes). 

    1 (10.75 ounces) can cream of chicken soup

    1 (10.75 ounces) can of cream of mushroom soup

    2 large cooked chicken breasts, cut into cubes1 (10 ounces) can of refrigerated  biscuit dough

  Directions:

• 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 the 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.

NOTE

*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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