Ingredients

• 2 cups frozen diced chicken breast, thawed (or use leftover chicken)
• 1 cup frozen mixed vegetables
• 1 (10.75-ounce) can condensed cream of chicken soup
• 1 ⅔ cup reduced-fat milk, divided
• 2 cups biscuit baking mix
• ½ cup shredded Cheddar cheese

Steps

1. Preheat oven to 450°F. If using leftover chicken, tear or cut into bite-size pieces. Place chicken in large bowl.
2. Stir in vegetables, soup, and 1 cup of the milk; mix well. Spoon into ungreased 2-quart baking dish.
3. Combine biscuit baking mix, remaining ⅔ cup milk, and cheese in large bowl; mix well. Drop dough by heaping tablespoonfuls into 9 biscuits, about 1 inch apart, on top of chicken mixture. Flatten dough (using back of spoon) to about ¾-inch thick. Bake 30 minutes or until biscuits are golden and chicken mixture is thoroughly heated. Serve.

Ingredients

• 2 (12-ounce) bags frozen dark sweet cherries
• cooking spray
• ¼ teaspoon cinnamon (or apple pie spice)
• 2 teaspoons cornstarch
• ¼ cup butter
• ¾ cup quick-cooking oats
• ½ cup light brown sugar
• ¼ cup all-purpose flour

Steps

1. Preheat oven to 450°F. Place cherries in microwave-safe bowl; microwave on HIGH 5 minutes or until defrosted. Coat 2-quart baking dish with cooking spray.
2. Drain cherries and return to bowl; stir in cinnamon (or apple pie spice) and cornstarch until well blended. Spoon cherry mixture into baking dish.
3. Place butter in same bowl; microwave on HIGH 30 seconds or until butter is melted.
4. Use fork to stir in oats, brown sugar, and flour; mix well and sprinkle over cherry mixture. Bake 20 minutes or until golden and bubbly. Let stand 5 minutes before serving.
5. NOTE: To make this dessert even more special, top with a scoop of Publix Homemade Vanilla Ice Cream.