Inside-Out Chicken Pot Pie

A little variation of chicken pot pie that my family loves!!!

1 - 10 3/4 oz can cream of chicken soup
1 1/3 cup milk
1 - tsp Italian seasoning
1 - 14 1/2 oz can whole new potatoes (drained and quartered)
2 - 12.5 oz cans chunk chicken
1 - 16 oz bag frozen vegetables
1 - 12 oz can Texas style buttermilk biscuits
Salt & Pepper to taste
1 - cup shredded cheddar cheese

Preheat oven to 375 degrees.

Spray 13 x 9 glass dish with cooking spray (or whatever you prefer to prevent sticking)

In a large mixing bowl combine soup, milk, and Italian seasoning. Stir in potatoes, mixed vegetables, and chicken. Canned chicken is chunky, so it needs to be mushed a little so it will distribute evenly. You can do this in a separate bowl before you stir it into the soup mixture.

Separate biscuits and cut into quarters. Stir into soup mixture, and mix well, ensuring the bisuits are coated with the soup mixture. Pour into the prepared baking dish.

Bake uncovered 35-40 minutes. Sprinkle cheese over top and bake for an additional 4 - 6 minutes.