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Steps
1
Heat oven to 425°F. Spray 2-quart casserole or 8-inch square glass baking dish with cooking spray. In casserole or baking dish, mix soup and milk until well blended. Stir in chicken, broccoli and pimientos.
2
Cover and bake casserole about 25 minutes or until bubbly.
3
About 5 minutes before removing casserole from oven, make biscuit mix as directed on package, using water. Drop dough by 8 large spoonfuls onto chicken mixture around the edges. Sprinkle with chives.
4
Bake uncovered 12 to 17 minutes or until bubbly and biscuits are golden brown.
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If you can't find seasoned diced chicken in the meat section of your store, check the deli or cut up a seasoned rotisserie chicken from the deli. A whole chicken, cut up, yields about 3 cups.
Is your kitchen "lid challenged"? Foil works as well as a lid on round casserole dishes as it does on square baking dishes and pans.
Pair this easy supper with a bagged salad tossed with a tangy dressing such as raspberry vinaigrette, or serve with a fresh fruit salad.
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