This is an old comfort food that is not gourmet or creative in any way.
Just a quick, warming, satisfying dinner. Great way to use up miscellaneous vegetables. You can even use vegetables directly from the freezer. I make this once a year in Winter as a bit of nostalgia.
1 can of 10-oz soup (I use cream of celery or cream of mushroom. You could use any vegetable based soup and thicken it with cornstarch, if you don't want to use a cream soup.)
1/2 a bag of Gardein chick'n strips
12 oz sliced mushrooms
1 c mixed vegetables
1 can of biscuits
1.5 cups milk and/or broth
misc leftover herbs
Grease a 8" x 8" pan and preheat your oven to 350 degrees.
Throw the vegetables into the pan. Break the chick'n strips into bite sizes as you put them into the pan.
In a small bowl, mix the soup/milk/broth (and herbs, if you have any you need to use up--sage and thyme work well in this dish). Pour that on top of the veg.
Bake it about 25 minutes or until the veg are tender.
Remove it from the oven and spread the biscuits on top. Bake another 20-30 minutes or so until the biscuits are cooked through.
Take it out of the oven and spread a little margarine on top.