Quick Chicken à la King

 

1

can (16.3 oz) Pillsbury® Grands!® buttermilk biscuits

1

tablespoon olive oil

1/2

cup chopped red bell pepper

1/2

cup chopped onion

1

can (18 oz) Progresso® Vegetable Classics creamy mushroom soup

1

cup Green Giant® frozen sweet peas

1 1/2

cups cubed cooked chicken

• 1 Make biscuits as directed on can.
• 2 Meanwhile, in 4-quart saucepan, heat oil over medium heat. Cook bell pepper and onion in oil 3 to 5 minutes, stirring occasionally, until tender.
• 3 Add soup, peas and chicken; cook until hot and bubbly. Serve over split biscuits.