If you are craving down-home cooking, then this casserole not only comfort you, but it is delicious, and your belly will be happy! When I was 9, I received a cookbook for Christmas from my aunt.
This was one of the recipes and it was the first one I made – I will admit, I made it numerous times because I loved it and my family loved it and complimented it every time.
Another reason to love this recipe is that it is the merging point between Chicken Pot Pie and Chicken and Dumplings – those are two of my favorite meals, so it is no wonder that this is a favorite too. Try it out and I am sure that you will have requests to have it again!
Ingredients
1 can (10 ¾ ounce) cream of chicken soup
1/2 cup of milk
3/4 cup of shredded cheddar cheese
1/4 tsp. of ground black pepper
1/4 tsp. dried thyme
1/4 cup chopped onions
1/2 cup frozen peas
1/2 cup frozen corn
1/2 cup frozen carrots
1 ½ lbs. boneless, skinless chicken breasts – poached and shredded
1 (12 ounce) tube refrigerated flaky-style biscuit dough (10 count)
Directions
Preheat oven to 400°F
Butter a 3 qt. baking dish and set aside.
PREPARE THE CHICKEN – See Notes for a timesaver suggestion!
Poach the Chicken – place chicken breasts in the bottom of a heavy pot (big enough for the chicken to be in a single layer.) Add water to cover the chicken.
Bring chicken to a boil, quickly reduce heat to low, only partially cover the pot with a lid, and simmer for 10 minutes.
After 10 minutes, turn off the heat and let the chicken remain in the water for 15-20 minutes. Then, remove chicken from the water, place it on a cutting board, and shred or dice the chicken.
In a mixing bowl, combine the soup, milk, cheese, thyme, onion, and black pepper – then mix in the vegetables and chicken. Stir until combined.
Pour the mixture into the buttered baking dish and place in the oven for 15 minutes.
After 15 minutes, stir the filling mixture well and place the biscuits on the top. Return to oven and bake for another 15 minutes. The biscuits should be a golden brown and not look or feel doughy.
Notes
* A timesaver is to get a rotisserie chicken and pull off the meat. I prefer it with shredded poached chicken but if you need to save time, this works, and it still turns out fantastic.
* STORING AND REHEATING – When wrapped tightly, leftover chicken and biscuits will keep in the refrigerator for 3-4 days.
* To reheat the casserole, allow the dish to sit on the counter at room temperature for at least 30 minutes. Cover loosely with foil and warm in a 350°F oven for about 20 minutes, or just until heated through.