Chicken and Biscuits Casserole (Printable Version)
A creamy, comforting casserole with tender chicken, vegetables, and fluffy biscuits that's ready in less than an hour.
# Ingredients:
→ Main Ingredients
01 -
2 cans (10.5 ounce each) cream of chicken soup
02 -
1 cup milk
03 -
1 teaspoon garlic powder
04 -
½ teaspoon rotisserie seasoning
05 -
½ teaspoon black pepper
06 -
12 ounce can refrigerated biscuits (or two 6 ounce cans)
07 -
1 cup frozen peas and carrots
08 -
1 cup shredded cheddar cheese
09 -
2 cups cooked chicken, shredded or diced
10 -
¼ cup sliced green onion (optional)
# Steps:
01 -
Preheat oven to 375°F (190°C). Spray a 9x13-inch baking dish with nonstick cooking spray.
02 -
In a large bowl, whisk together cream of chicken soup, milk, garlic powder, rotisserie seasoning and black pepper until fully combined and most lumps are gone.
03 -
Open the can of biscuits and separate each one. Cut each biscuit into fourths and add to the bowl, stirring to combine.
04 -
Add frozen peas and carrots, shredded cheddar cheese, and cooked chicken. Stir thoroughly to combine all ingredients.
05 -
Pour the entire mixture into the prepared baking dish, spreading evenly.
06 -
Bake uncovered for 35-45 minutes until biscuits are golden brown and liquid is bubbling around the edges.
07 -
If uncertain about the center being fully cooked, add a few extra minutes to cooking time. If top is browning too quickly, cover with aluminum foil while allowing biscuits to continue cooking.
08 -
Allow casserole to cool for a few minutes. Top with sliced green onions if desired, then serve.
# Notes:
01 -
This family-friendly casserole combines tender chicken, vegetables, and fluffy biscuits in a creamy sauce for a comforting one-dish meal.