Monday, December 17, 2012

Easy Chicken and Biscuits

This is another recipe that lots of friends have asked me to share, so here it is! This is one of those good old standbys that is fast and easy to prepare. It's also a real comfort food that disappears quickly - there are never any leftovers! 

For this recipe, you can either cook your own chicken or use a prepared rotisserie chicken instead.


The meat from 1 precooked rotisserie chicken, chopped or shredded (OR if you prefer, you can cook your own chicken. You will need about 2 & 1/2 cups, which is about 3 breasts)
1 can Campbell's Cream of Chicken soup
1 can Campbell's Cream of Potato soup
1 & 1/2 cups of milk (I use 1% milk)
3/4 cup shredded cheddar cheese
1 & 1/2 cups frozen broccoli florets
1 & 1/2 cups frozen veggie mix (I use one that has corn, carrots, peas and green beans)
1/8 teaspoon fresh ground black pepper
1 can refrigerator biscuits


Preheat oven to 400 degrees F.

Grease or spray a baking dish with nonstick cooking spray. (Casserole or lasagna dishes work well for this recipe.)

In a large bowl (I use my KitchenAid mixer on the slowest speed for just a few seconds) combine the chicken soup, potato soup, milk, and shredded cheese, and mix until combined. Then add the broccoli, veggie mix, black pepper, and chicken. Mix again, until all ingredients are combined. Pour mixture into prepared baking dish and bake in the oven at 400 degrees for 30 minutes, until mixture is simmering.

While casserole is baking, prepare the biscuits. Because I use refrigerator biscuits for this recipe, they are often the large or grand size, so I cut each biscuit into quarters before I add them to the casserole. This way, they will bake quickly and evenly, and you won't be stuck with any that are uncooked in the centers, which can happen when you use large sized biscuits. I think the finished dish also looks nicer this way too!

When casserole is finished baking, remove from oven and lay the biscuits on top of the casserole. Return the casserole to the oven and bake, uncovered, for an additional 13 to15 minutes or until the biscuits are golden brown. 

I use kitchen scissors to cut the "Grand" sized uncooked biscuits into quarters

This way, the biscuits will cook more evenly and thoroughly than if you put them on whole

Before going in the oven



What do you think?

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