01 -
Preheat oven to 375º F.
02 -
Arrange the biscuits on an ungreased baking sheet. Bake for 10 minutes.
03 -
In a 9x13 inch baking dish, mix together frozen vegetables, chicken, cream of chicken soup, milk, Better Than Bouillon, parsley, lemon juice, poultry seasoning, oregano, thyme, salt, and pepper. Stir until everything is evenly combined.
04 -
Bake for 25 minutes.
05 -
Remove from the oven, top with biscuits, and carefully brush the tops of the biscuits with melted butter.
06 -
Bake for an additional 10-12 minutes until the biscuits are golden brown and the chicken mixture is hot and bubbly.
07 -
Remove from the oven and top with additional fresh parsley if desired to serve.