Description
A comforting casserole featuring shredded chicken, creamy sauce, and flaky biscuits, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 1 can cream of chicken with herbs soup
- 1 cup sour cream
- ¼ cup milk
- 1 cup freshly shredded cheddar cheese
- 2 cups frozen mixed vegetables
- 1 tablespoon dried parsley
- 1 tablespoon dried minced onion
- Salt and pepper to taste
- 2 cans (6 oz each) refrigerated biscuits
Instructions
- In a medium bowl, mix together the shredded chicken, cream of chicken soup, frozen mixed vegetables, milk, sour cream, cheddar cheese, parsley, onion, salt, and pepper.
- Cut each biscuit into fourths with a sharp knife, and carefully fold them into the chicken mixture.
- Grease a 9 x 13-inch casserole dish, then evenly spread the mixture into the dish.
- Bake for 35-45 minutes or until the biscuits are golden brown and fully cooked.
Notes
Consider adding fresh herbs like thyme or rosemary for extra flavor. Leftover vegetables can also be added to stretch the dish.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg
Keywords: chicken pot pie, casserole, comfort food, family recipe, weeknight dinner