chicken and biscuit casserole

How To Make chicken and biscuit casserole

• 1

  Preheat oven to 350 degrees F.
• 2

  Coat the bottom and sides of a 11x7 baking dish with cooking spray.
• 3

  Layer with biscuit bottoms and press down with a wooden spoon. Brush with melted margarine and sprinkle with 3/4 cup shredded Parmesan cheese.
• 4

  Cut the biscuit tops into pieces, place on a plate and set aside.
• 5

  Heat avocado oil in a large, deep skillet over medium heat. Add sliced rotisserie chicken. Cook and saute for 3 minutes until browned and tender. Season with chicken seasoning. Remove from heat and set aside.
• 6

  Melt margarine in a medium saucepan over medium-low heat. Add popcorn chicken and chicken tenders, sliced banana peppers and diced carrots. Stir and cook for 5 minutes.
• 7

  Season with crushed red pepper flakes and remaining chicken seasoning; stir well. Reduced to low heat.
• 8

  In a medium bowl, combine heavy cream, soup, cream cheese, half and half and remaining shredded Parmesan cheese; whisk well for 30 seconds until blended.
• 9

  Add soup mixture and sauteed chicken mixture; stir together and continue cook for 4 minutes or until combined. Remove from heat.
• 10

  Spoon into an prepared baking dish. Top with biscuit top pieces and sprinkle with shredded sharp cheddar cheese.
• 11

  Bake for 25 minutes or until the casserole is set. Cool completely for 10 minutes.
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