1 whole rotisserie chicken
8 refrigerated biscuits
1 can (10 3/4 oz) cream of mushroom soup
½ cup milk
¼ cup sour cream
2 cups frozen vegetables
½ tsp dried basil
1/8 tsp pepper
Heat oven to 450 F.
Remove meat from rotisserie chicken and shred; set aside. Discard bones.
Cut biscuits into quarters; set aside.
In saucepan, stir soup, milk, sour cream, chicken, vegetables, basil and pepper. Cook until boiling.
Spoon chicken mixture into baking dish. Arrange quartered biscuits over filling.
Bake 10-12 minutes, or until biscuits are golden brown.
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