Chicken and biscuits

I made this recipe for my nieces and nephews it was a big hit

INGREDIENTS

4  Foster Farms Boneless Skinless Chicken Breast Fillets, cut into 1-inch chunks
1 tablespoon cooking oil
1/2 pound fresh broccoli, coarsely chopped
1 small red bell pepper, seeded and chopped
2 cans (10 3/4 oz.) cream of potato soup
3/4 cup milk
1/2 teaspoon poultry seasoning
1 can (16 oz.) refrigerated dough biscuits
1/2 cup Parmesan cheese, grated

 

DIRECTIONS

1. Preheat oven to 375 degrees. Heat oil in nonstick skillet over medium-high heat. Saute chicken, turning frequently, about 3 to 4 minutes. 2. Add broccoli and red pepper and continue to cook, stirring, for 2 minutes until vegetables are crisp-tender and chicken is no longer pink when cut into. 3. Reduce heat to medium, stir in soup, milk and seasoning, then bring to a simmer. 4. Pour mixture into lightly greased shallow 2-quart baking dish. Place biscuits evenly over top of chicken mixture, and sprinkle with parmesan cheese. 5. Bake uncovered, 18 to 20 minutes, until biscuits are golden. 6. Serve with sliced fresh fruit, followed by frozen yogurt.