BY SYBILLE C. DENNINGER

After yesterday's detailed Real Estate related post I feel it is time for another recipe. And boy do I have a super-easy one for you! This crowd-pleaser you'll whip out like an ace from your sleeve when everyone thinks that you are just way too busy to cook dinner. Superwoman (or man)!!!!!

Chicken & Bisquits

Ingredients for 4-6 servings:

Rotisserie Chicken breast weighing 1.5-2 pounds (yes, the already prepared ones Market Basket sells!). If you want to use a whole chicken that works too. Choose one weighing about 3.5 pounds in that case.

10 oz package frozen mixed vegetables (the classic peas, carrots, green beans combo is good!)

10.75 oz can of condensed cream-of-mushroom soup

1/4 tsp kosher salt & 1/4 tsp black pepper

10-count tube refrigerated biscuits

Heat oven to 400 degrees F. Shred the chicken (using your hands works best and fastest)

Combine the shredded chicken, veggies, soup, salt, pepper and 3/4 cup water in a large bowl and stir together

Transfer the mixture into an oven-safe casserole, cover with foil and bake for 15 minutes

Remove the foil, cover the filling with the biscuits (sit lightly on top, don't press them too far into the mix)

Bake until the biscuits are golden brown and cooked through, about 15 minutes.

And that's it!

{I also made the same dish with a package of fresh, waffle-sliced carrots and fresh peas once, which was excellent}