Serves 6

Prep time 5 min.

Cook time 55 min.


1 can (16.3 oz.) refrigerated big flaky biscuits

2 cans (14.5 oz. each) Del Monte® Mixed Vegetables, drained

1 can (10.5 oz.) condensed cream of chicken soup

1 cup diced cooked chicken

1/4 cup chopped fresh basil, divided

1 cup shredded mozzarella cheese

2 sliced Roma tomatoes 


  1. Heat oven to 375°F. Separate the biscuit rounds; press to 1/4-inch thick around the sides, corners and bottom of a 10-inch oven-safe skillet to form a crust.

  2. Stir together vegetables, soup, chicken and half of basil in a medium bowl; spread in crust. Top with cheese and tomato slices.

  3. Bake 40 minutes until edges are deep golden brown; let rest 10 minutes. Sprinkle with remaining basil. Serve in wedges.

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