Creamy Dilled Chicken Casserole

Ingridients

4 boneless chicken breast halves, cooked

1 (10.75 ounce) can condensed cream of chicken soup

1/2 cup milk

1/2 teaspoon dried dill weed

1/4 cup sliced green olives

1 (10 ounce) package refrigerated biscuit dough

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place cooked chicken breasts in a 7x11 inch baking dish. Combine the soup, milk, dill weed and olives. Mix together and pour mixture over chicken. Top each chicken breast with 2 biscuits. Bake in the preheated oven for 20 minutes or until biscuits are golden brown.