- 1 tin of biscuits
- 1/4 Cup butter
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 12 Ounces can cream of mushroom soup
- Salt, to taste
- Pepper, to taste
- 1/2 Cup chicken broth
- 3 Cups rotisserie chicken, cooked, shredded
- 1 Cup frozen mixed vegetables, thawed
Preheat the oven to 350 degrees F.
Make biscuits as package directs and set aside.
In a saucepan, melt the butter over medium heat and add in the onions and garlic. Cook for 3 minutes, stirring occasionally, until the onions are translucent and tender; add salt and pepper to taste. Add in the cream of mushroom soup and the chicken broth, stirring until the mixture has thickened. Add in the chicken and frozen vegetables.
Remove mixture from heat and add filling into individual ramekins. Top each mixture with 1 or 2 biscuits and serve.