This is a casserole that is not only really delicious, but is also easy to make. Look at the ingredients! Super easy and you can make it in a pinch. Just like I do with most of my casseroles I prepare the ingredients the night before and put them in the dish. In this case I wouldn’t put the biscuits on until I am ready to bake the casserole. But really this casserole will make even the pickiest kids want to eat! I’m telling you because I know with my own kids! It’s a great recipe that my family loves.
Check out what our friends from Pillsbury have to say about this:
“For those crazy busy nights, I definitely suggest trying this!”
Biscuit topped chicken pot pie casseroles will be making a frequent appearance on your dinner table!
Ingredients
- 2 cups cooked, shredded chicken
- 1 can Campbells cream of chicken soup
- 1 cup Daisy sour cream
- 1 cup Sargento cheddar cheese
- 1 1/2 cups frozen veggies (I used mixed, any type works)
- 1 tsp McCormick’s garlic powder
- 1/2 tsp McCormick’s seasoned salt
- 2 (6 oz) cans of Pillsbury refrigerated biscuits
Instructions
- In a medium mixing bowl, combine the chicken, cream of chicken, sour cream, cheddar cheese, veggies, garlic powder, and salt.
- Cut each biscuit into fourths and toss pieces into chicken mixture.
- Spray a 9 x 13 baking pan with cooking spray and spread chicken biscuit mixture evenly.
- Place pan in preheated oven, 375, and bake for about 35-45 minutes, or until cooked through. *Could take longer depending on oven
- Remove from oven and serve!!
ED NEXT PAGE LINK BELOW.
Quick Tip: Use Monterey Jack instead of cheddar.
Thanks again to The Cookin Chicks for this amazing recipe.
