Chicken and Biscuits Casserole
Ingredients:
- 2 cans condensed cream of chicken soup (10.5 ounces each)
- 1 cup whole milk
- 1 teaspoon granulated garlic powder
- 1 teaspoon seasoning for poultry
- 1/2 teaspoon ground black pepper
- 1 can refrigerated biscuit dough (12 oz)
- 1 cup mixed frozen peas and carrots
- 1 cup shredded cheddar cheese
- 3 cups cooked, shredded or chopped chicken
- Kosher salt, adjusted to taste
Instructions:
- Start by preheating your oven to 375°F (190°C). Lightly coat a 9×13 inch baking dish with a non-stick cooking spray to prevent sticking.
- In a sizable mixing bowl, blend together the cream of chicken soup, milk, garlic powder, poultry seasoning, and black pepper. Whisk these ingredients until they are thoroughly combined.
- Open the can of refrigerated biscuits. Cut each individual biscuit into four equal pieces. Gently fold these biscuit pieces into the soup mixture, ensuring they are well-coated.
- To this mixture, add the frozen peas and carrots, cooked chicken, and grated cheddar cheese. Stir the components until everything is evenly distributed and mixed.
- Pour and spread this mixture into your pre-greased baking dish. Make sure it’s evenly spread out across the dish.
- Place the baking dish in the preheated oven. Bake for approximately 35 to 45 minutes, or until you observe the biscuits have puffed up and turned a nice golden brown color in some areas.
- Once baked, remove the casserole from the oven. Allow it to cool for about 5 minutes before serving. This short waiting time helps the casserole set slightly, making it easier to serve.
Enjoy your Chicken and Biscuits Casserole, a hearty and comforting meal perfect for family dinners!