pearl onions and a little cookig sherry (you could also use white wine…) to make it extra special 🙂 I made more than 8 biscuits (8 didn’t seem to be enough to cover the entire 9×13 pan) and didn’t flatten them as the recipe directed (I just spooned heaping mounds of biscuit mix onto the filling). This dish pairs nicely with a tossed salad. I’ll definitely make this again. It’s a keeper! Thanks for sharing!!!
It’s my tradition to make casseroles for dinner. Especially when I have some guests over. This chicken biscuit casserole is my latest discovery, I hope you like it.
1 can (10 ¾ ounce) cream of chicken soup.
¼ cup of milk.
¾ cup of shredded cheddar cheese.
¼ tsp of ground black pepper.
Chopped onions (optional).
Boiled chicken shredded.
1 (7.5 ounce) package of refrigerated biscuit dough.
In a 3 quart shallow baking dish, mix together the soup, milk, cheese and black pepper then mix in the vegetables and chicken.
In a preheated oven to 400° bake for 15 minutes.
Stir to combine then top with biscuits and bake for 15 more minutes.
Easy, peasy and yummy! This is a very creative and delicious casserole guys. Give it a shot, you won’t regret it.