3

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

2

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

3

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

2

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

1

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

2

tablespoons butter, melted

1

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

2

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.

3

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.

4

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