Chicken and Biscuit Casserole
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- fresh baked biscuits,cut in half
- 1 1/2 c
- shredded parmesan cheese,divided
- frozen all-white meat chicken tenders
- red onion,chopped
- 1 1/2 tsp
- 3 c
- sliced rotisserie chicken
- (10 3/4 ounce) can cream of chicken soup
- 1 c
- whipped cream cheese
- 3/4 c
- large carrot,diced
- 1/2 c
- chopped jalapenos
- 1 1/2 c
- shredded colby jack cheese
1Preheat oven to 350 degrees.
2Grease the bottom and sides of a 11x7 baking dish.
3Layer with biscuit bottoms on the baking dish.Add chicken tenders and 1/2 cup parmesan cheese.
4Heat margarine in a large skillet,add chopped red onion and sliced rotisserie chicken,saute for 10 minutes.
5Combine chicken/onion mixture,soup,cream cheese,milk,carrot,jalapenos and remaining parmesan cheese in a medium mixing bowl,mix together and pour into prepared baking dish.
6Bake for 15 minutes and remove from oven
7Top with biscuit tops over the baked mixture.Sprinkle with shredded colby jack cheese.
8Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly,usually about 20 minutes.