This tasty chicken and biscuit casserole is an excellent dish for an everyday family supper. Refrigerated biscuits make it quick and easy to prepare, but it can be topped with frozen Grands! or homemade biscuits as well.
If you aren’t a fan of mushrooms, you may omit them or replace them with diced cooked carrots or frozen thawed peas. A sprinkling of fine dry bread crumbs or crushed seasoned stuffing crumbs adds some crunch and flavor.It’s my tradition to make casseroles for dinner. Especially when I have some guests over. This chicken biscuit casserole is my latest discovery, I hope you like it.
- 1 can (10 ¾ ounce) cream of chicken soup.
- ¼ cup of milk.
- ¾ cup of shredded cheddar cheese.
- ¼ tsp of ground black pepper.Chopped onions (optional).Green peas.Boiled potatoes.Boiled chicken shredded.
- 1 (7.5 ounce) package of refrigerated biscuit dough.
In a 3 quart shallow baking dish, mix together the soup, milk, cheese and black pepper then mix in the vegetables and chicken.In a preheated oven to 400° bake for 15 minutes.
Stir to combine then top with biscuits and bake for 15 more minutes.