Chicken and Biscuit Casserole

Linda Easley

By
@lsealsey

If your schedule requires a simple yet nutritious family meal try this tasty recipe in less than an hour. This is one of my daughters favorite.


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Serves:

4

Prep:

30 Min

Cook:

20 Min

Method:

Bake

Ingredients

2 c
cooked, cubed chicken or 2 cans ( 5 oz each) boned chicken
1 can(s)
10-oz can condensed cream of mushroom soup
1 pkg
10-oz frozen peas, thawed
1 c
shredded cheddar cheese
1/4 c
chopped pimento, if desired
2 Tbsp
chopped onion
1/4 tsp
pepper

BISCUIT TOPPING

1-1/2 c
unbleached flour
2 tsp
baking powder
1/2 tsp
salt
1/4 c
butter or margarine
1/2 c
milk
1/2 c
cup shredded cheddar cheese

Directions Step-By-Step

1
Preheat oven to 400 degrees
2
In medium saucepan, combine first seven ingredients; heat until hot and bubbly.
Pour hot chicken in non greased shallow asking dish.
3
In medium mixing bowl,combine, baking powder and salt; stir to blend.
Using pastry blender or fork, cut in butter until consistency of coarse meal.
Add milk, stir until a soft dough forms.
4
Turn dough out on floured surface; sprinkle lightly with flour. Knead gently 10 to 12 times until no longer sticky. Roll out and press to 1/2- inch thickness; cut with 2- inch floured cutter.
5
Arrange biscuits over hot mixture. Bake 18 to 20 minutes or until golden brown. Sprinkle with 1/4 cup cheese; and return to oven for 5 minutes.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy