Want a comforting dinner that never fails to please? Chicken and Dumplings is always here for you. Want a version of it that makes your life incredibly easy? Well, I give you this Chicken and Biscuits Casserole. It uses a couple of kitchen shortcuts so it’s super simple to throw together but every bit as comforting and tasty as a dish that took you much longer to make. Easy and delicious weeknights are yours to be had!
Now, this does use some condensed soup as a shortcut, but it’s not cream of mushroom. It’s cream of chicken and it has its place, which is definitely here. It basically gives you a creamy base to wrap everything in without you having to build a sauce from scratch. You mix that with a few seasonings, some milk, and then the actual main ingredients that make this pretty hearty: chicken and biscuits. (Yum.)
Ingredients:
- 2 cans (10.5 ounces each) condensed cream of chicken soup, undiluted
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon poultry seasoning
- 1/2 teaspoon black pepper
- 1 (12 oz) can refrigerated biscuits
- 1 cup frozen peas and carrots
- 1 cup cheddar cheese, grated
- 3 cups cooked chicken, shredded or chopped
- Kosher salt, to taste
You my also like:
CAJUN SHRIMP AND STEAK ALFREDO PASTA
rack Proof: New York Style Cheesecake
PREPARATION:
- Preheat oven to 375°F and grease a 9×13-inch baking dish with nonstick spray.
- To a large bowl, add chicken soup, milk, garlic powder, poultry seasoning, and black pepper and whisk to combine.
- Separate biscuits and cut each biscuit into 4 pieces. Add biscuits to soup mixture and stir to combine.
- Add peas and carrots, chicken, and cheddar cheese and again, stir to combine. Transfer mixture to prepared baking dish.
- Bake until biscuits puff up and are golden brown in places, 35-45 minutes.
- Let cool 5 minutes before serving.
Enjoy !