Chicken and Biscuit Casserole
By
Linda Easley
@lsealsey
1
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.
Rating:
★★★★★ 1 vote
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
- 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
BISCUIT TOPPING
How to Make Chicken and Biscuit Casserole
- 1Preheat oven to 400 degrees
- 2In medium saucepan, combine first seven ingredients; heat until hot and bubbly.
Pour hot chicken in non greased shallow asking dish. - 3In 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. - 4Turn 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.
- 5Arrange 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 Chicken and Biscuit Casserole
Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy
