Chicken and Biscuit Casserole

This recipe was from Mandi. I made changes to use what was on hand and regular soups etc. Mandi's recipe is here and has low fat ingredients=)

Next time I need to use a bigger baking dish and maybe bake a little longer on a lower temperature.

Chicken and Biscuits Casserole

1 (10 3/4 ounce) can cream of celery soup
1 (10 3/4 ounce) can cream of chicken soup
1 1/2 lbs chicken, cooked and cut up
16 oz frozen mixed veggies
1 cup skim milk
1/4 teaspoon dried thyme leaves
1 teaspoon dried parsley
1/4 teaspoon celery seeds
1/4 teaspoon paprika
1/4 teaspoon pepper
1 (16 1/3 ounce) can refrigerated buttermilk biscuits
Blend soups and milk in large skillet on low heat. Add herbs and spices and mix well. Add cooked cut up chicken and frozen vegetables. Heat to warm vegetables and chicken.
Put in large ovenproof dish and bake in 400 degree oven for 15 minute. Take chicken dish out of oven and stir well. Cut up biscuits into fourths and top chicken with biscuts. Bake another 15 minute until biscuits are browned.