Description
A comforting chicken and biscuit casserole with creamy chicken soup, cheese, and vegetables.
Ingredients
Scale
- 2 (10 ounce) cans cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon rotisserie seasoning
- 1/2 teaspoon black pepper
- 12 ounce can refrigerated biscuits (or two smaller 6 ounce cans)
- 1 cup frozen peas and carrots (allow to thaw slightly)
- 1 cup shredded cheddar cheese
- 2 cups cooked chicken (shredded or diced)
- 1/4 cup sliced green onion (optional)
Instructions
- Preheat oven to 375F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large bowl, whisk together the cream of chicken soup, milk, garlic powder, rotisserie seasoning, and black pepper until fully combined and most lumps are gone.
- Open the refrigerated biscuits and separate each biscuit. Cut each biscuit into fourths and add to the bowl, stirring to combine.
- Add the peas and carrots, cheddar cheese, and cooked chicken. Stir to combine.
- Pour the mixture into the prepared baking dish.
- Bake on the middle rack, uncovered, for about 35-45 minutes, or until biscuits are golden brown and liquid is bubbling around the edges.
- If unsure if it is done in the middle, add a few extra minutes to the cooking time to ensure biscuits are fully cooked. If necessary, cover with aluminum foil to prevent over-browning.
- Allow to cool for a few minutes, top with sliced green onions, then serve.
Notes
- Cooking times may vary based on oven conditions.
- Ensure biscuits are thoroughly cooked in the middle before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg