Ingredients:
2 cans Cream of broccoli soup
1 cup Milk
1/4 teaspoon Garlic powder
1/4 teaspoon Pepper
4 cups Cooked cut-up carrots, broccoli, potatoes, cauliflower, frozen or fresh.
2 cups Cubed cooked chicken seasoned
1 can Refrigerated flaky biscuits

Directions:

In a 3 qt baking dish, combine the soup, milk, garlic powder, and pepper. Stir in the vegetables and chicken or turkey. Bake at 400 F 15 minutes or until mixture begins to bubble. Meanwhile, cut each biscuit into quarters. Remove dish from oven; stir. Arrange biscuit pieces over hot chicken mixture. Bake 15 minutes or until golden brown.

ALSO: Top with melted cheddar or swiss cheese (grated) for the last 5 minutes of baking. Turkey can be substituted for chicken.

This is a quickie recipe that we love:

1 can(10 3/4 oz) cream of chicken soup
2 cans (15 oz) mixed vegetables, drained
2 can (5 oz ) cooked chicken, or1 1/2 cups cut-up cooked chicken
Seasonings of your choice
1 can refrigerated buttermilk biscuits

350 oven. Mix everything except biscuits in a 9" square baking dish. Top with the biscuits. bake 20-25 minutes, until biscuits are brown.

I add all kinds of stuff to this, like mushrooms, cooked bacon, cooked onions and garlic... you can really clean the fridge out with this one!

THE BEST RECIPE EVER!!! Its so easy and somewhat healthy, no heavy creams or butter. Its a kraft recipe, duh, all I use :) Hope you all try it sometime!
Here is the link for a photo and instructions!

http://kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_displa...

1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed
2 Tbsp. flour
1/2 cup fat-free reduced-sodium chicken broth
1 pkg. (10 oz.) frozen mixed vegetables, thawed
1 refrigerated pie crust (1/2 of 15-oz. pkg.)

PREHEAT oven to 375°F. Cook chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel cheese; cook and stir until melted. Add flour; mix well. Add broth and vegetables; simmer 5 min.
POUR mixture into deep dish 10-inch pie plate. Arrange pie crust over filling; flute edges. Cut four slits in crust to allow steam to escape.
BAKE 30 min. or until crust is golden brown.

1lb cubed chicken
1 large can of Veg All
1 can of cream of chicken/mushroom/ or brocolli soup
salt/pepper
2 frozen pie crusts

mix all together and put into bottom pie crust...cover witht he top pie crust and slit a few holes in top..bake at 350 for about 35 minutes....
yummy yummy