Chicken and Biscuits Casserole

• servings: 6 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

2 (10.5 ounce) cans cream of chicken soup

1 cup milk

1 teaspoon garlic powder

1/2 teaspoon rotisserie seasoning

1/2 teaspoon black pepper

12 ounce can refrigerated biscuits (or two smaller 6 ounce cans)

1 cup frozen peas and carrots

1 cup shredded cheddar cheese

2 cups cooked chicken (shredded or diced)

1/4 cup sliced green onion (optional)

Directions

Preheat oven to 375F degrees. Spray a 9x13-inch baking dish with nonstick cooking spray.

In a large bowl whisk together the cream of chicken soup, milk, garlic powder, rotisserie seasoning and black pepper. Whisk until fully combined and most of the lumps are gone.

Open the can of biscuits and separate each biscuit. Cut each biscuit into fourths. Add the biscuits to the bowl and stir to combine.

Next, add peas and carrots, cheddar cheese and chicken. Stir to combine.

Pour this mixture into prepared baking dish.

Bake uncovered for about 35-45 minutes. Biscuits will puff up while cooking so they should be golden brown and you should see the liquid bubbling around the edges.

If you are unsure if it is done in the middle, just add on a few extra minutes to the cooking time to make sure all the biscuits are fully cooked. If necessary, cover the top of the baking dish with aluminum foil so it doesn't get any darker but will allow the biscuits to keep cooking.

Allow to cool for a few minutes, top with sliced green onions, then serve!

Nutrition

• Calories: 397 kcal
• Total Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 12 g
• Trans Fat: 1 g
• Cholesterol: 58 mg
• Sodium: 733 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 22 g