1 box Betty Crocker Chicken Helper, Creamy Chicken and Noodles
1 c. wide egg noodles, uncooked
1 lb. raw chicken, cut into cubes
2 T. butter
1 c. water
2 c. milk
1 c. chicken broth
1 can cream of chicken soup
2 c. frozen mixed vegetables
1 pkg. Grands biscuits
Take out bag of noodles from the Chicken Helper and set aside to use on day of serving. In large skillet, melt butter over medium heat. Cook chicken until no longer pink. Remove from heat and add the water, milk, broth, soup, and sauce packet from the Chicken Helper. Stir until combined (no need to heat this up if freezing). Add frozen veggies. Carefully pour into gallon Ziploc bag. Lay flat to freeze.
Thaw above bag and pour into large skillet. Add the noodles (from Chicken Helper as well as an extra 1 c. of wide egg noodles). Bring to boil and simmer for 12 minutes, or until noodles are tender. Meanwhile, prepare biscuits as instructed on can. Serve chicken noodles over an open Grand biscuit.