Description
This comforting Chicken and Biscuit Casserole is a Southern-inspired delight that brings together tender shredded chicken and a creamy, savory vegetable sauce topped with fluffy, golden biscuits. Perfect for busy weeknights, this one-pan meal utilizes convenient staples like rotisserie chicken and store-bought biscuit dough to deliver a hearty, wholesome dinner that the whole family will love. It is the ultimate solution for a stress-free meal that tastes like it spent hours in the kitchen.
Ingredients
3 cups rotisserie chicken, shredded
10.5 ounce can cream of chicken soup
1 cup sour cream
1/2 cup milk
1/4 cup butter, melted
1 cup frozen mixed vegetables, thawed
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1/4 teaspoon salt
1 can (16 oz) refrigerated biscuit dough
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, milk, melted butter, mixed vegetables, onion powder, garlic powder, dried thyme, and salt.
Stir the mixture until well combined and pour it into the prepared baking dish, spreading it out into an even layer.
Open the biscuit dough and cut each biscuit into quarters, then arrange the pieces on top of the chicken mixture.
Bake for 25 to 30 minutes, or until the biscuit tops are golden brown and the filling is bubbly.
Remove from the oven and let it rest for 5 minutes before serving.
Notes
Feel free to add extra vegetables like peas or corn to increase the nutritional value. If you prefer a crunchier topping, brush the tops of the biscuits with a little bit of melted butter mixed with garlic powder before baking.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg