Chicken N Biscuits Casserole |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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My husband is not a big chicken fan by any stretch of the imagination, but LOVES this easy casserole and requests it often. We think it tastes like a big pot pie - yum! Ingredients:
filling |
1 small onion, chopped |
2 cups cooked, cubed chicken |
one 10-16 ounce package frozen mixed vegetables, thawed |
one 10-3/4 ounce can cream of mushroom soup |
1 teaspoon minced garlic |
1/4 teaspoon ground black pepper |
biscuits |
3/4 cup all-purpose flour |
3/4 cup quick oats |
2 teaspoons baking powder |
generous pinch of salt (omit if using salted butter) |
6 tablespoons cold unsalted butter (use the butter wrapper as a guide when measuring) |
1/2 cup milk |
1 large egg, lightly beaten |
Directions:
1. Heat oven to 425 degrees.
2. Spray a 2-quart glass baking dish with no-stick cooking spray (my square casserole measures 8-1/2 X 8-1/2 X 2-1/2); set aside.
3. Generously spray a large skillet with no-stick cooking spray. Saute onions until tender and clear , but not brown. Stir in chicken, vegetables, soup, garlic, and pepper and mix well. Bring mixture to a boil. Transfer mixture to prepared casserole and smooth top.
4. To make biscuits, whisk flour, oats, baking powder, and salt together in a medium bowl. Cut in COLD butter until mixture resembles coarse crumbs. Stir in milk and egg just until flour mixture is moistened. Using a large spoon, drop dough onto top of chicken mixture around edges of casserole only (I get 6 biscuits). Bake, uncovered, 25-30 minutes or until heated through and biscuits are golden.
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