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Chicken and Biscuits Casserole

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Prep Time 10 minutes
Cook Time 40 minutes
Course Comfort Food, Main Dish

Ingredients
  

  • 2 cans (10.5 oz each) condensed cream of chicken soup, undiluted
  • 1 cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon black pepper
  • 1 can (12 oz) refrigerated biscuits
  • 1 cup frozen peas and carrots
  • 1 cup cheddar cheese, grated
  • 3 cups cooked chicken, shredded or chopped
  • Kosher salt, to taste

Instructions
 

  • Preheat oven to 375°F and grease a 9x13-inch baking dish with nonstick spray.
  • In a large bowl, whisk together cream of chicken soup, milk, garlic powder, poultry seasoning, and black pepper until combined.
  • Separate biscuits and cut each one into 4 pieces. Add biscuit pieces to soup mixture and stir gently to coat.
  • Add peas and carrots, shredded chicken, and cheddar cheese to the bowl and stir again until everything is combined.
  • Transfer mixture into prepared baking dish and spread evenly.
  • Bake uncovered for 35–45 minutes, or until biscuits are puffed and golden brown on top.
  • Let casserole cool for 5 minutes before serving. Enjoy!

Notes

For added flavor, sprinkle the top with a little paprika before baking or add chopped parsley before serving.
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