Upside-Down Chicken Pot Pie

• 1 package (7.5 oz.) refrigerated flaky buttermilk biscuits
• 1 box (10 oz.) frozen mixed vegetables, thawed
• 1 1/2 cups water
• 1/2 cup milk
• 1 package Knorr(R) Pasta SidesTM - Chicken
• 2 cups cut-up cooked chicken
• 1 1/2 cups shredded cheddar cheese (about 6 oz.), divided

1. Preheat oven to 450u0b0 . Spray deep dish pie plate with nonstick cooking spray. Pull biscuits apart and press on bottom and up sides of pie plate. Bake 8 minutes or until biscuits are golden; set aside. Decrease oven to 350u0b0 .
2. Bring vegetables, water and milk to a boil in medium saucepan over high heat. Stir in Knorr(R) Pasta SidesTM - Chicken and return to a boil over high heat. Reduce heat to medium and cook covered, stirring occasionally, 8 minutes or until pasta is tender. Stir in chicken and 1 cup cheese.
3. Spoon into prepared pie plate, then sprinkle with remaining 1/2 cup cheese. Bake uncovered 10 minutes or until cheese is melted.
4. Also terrific with Knorr(R) Pasta SidesTM - Creamy Chicken.
5. Also terrific with Knorr Pasta Sides - Creamy Chicken.
6. Cost per recipe*: $12
7. Cost per serving*: $03
8. *Based on average retail prices at national supermarkets.

buttermilk, mixed vegetables, water, milk, pasta sides, chicken, cheddar cheese

Taken from www.myrecipes.com/recipe/upside-down-chicken-pot-pie (may not work)