Chicken and Biscuit Casserole
This amazing Chicken Casserole has always been our favorite. It's filled with veggies, noodles, and topped with biscuits and cheese. The sauce starts with a can of Golden Mushroom soup and cheese. Great dish for company.
Ingredients
- 2 cups chicken or turkey cooked and cubed
- 2 tbsp. onion minced
- 1 can Golden mushroom soup
- 1 cup peas & carrots cooked
- dash pepper
- 1/4 cup chopped red bell pepper or small jar pimientos
- 1 cup Rotini noodles cooked in chicken broth, drained
- 2 cups sharp cheddar cheese shredded and divided
- 8 oz. can refrigerated biscuits
Instructions
- Preheat oven to 400°.
- Spray 9x13” pan with cooking spray.
- Combine chicken, onion, soup, peas & carrots, pepper, red bell pepper or pimientos, noodles and 1 cup of cheese.
- Pour into prepared pan.
- Cover and bake about 30 minutes until bubbly.
- Place biscuits around the edge of the casserole dish.
- Bake about 15-20 minutes until biscuits are no longer doughy.
- Sprinkle with remaining cheese and bake about 5 minutes longer until biscuits are golden brown.
Notes
NOTE: Preparation time does not include time necessary to cook off and debone a chicken and render the chicken broth.
NOTE: This works best with the smaller biscuits, not the big grands and other huge or thick biscuits.
NOTE: Any kind of mixed vegetable medley will work.
NOTE: I double this recipe when I use the meat from a whole chicken, and use 16-oz. of noodles and a 10x15" baking dish.
NOTE: When doubling the recipe, increase cooking time to 45-60 minutes before adding biscuits.
NOTE: You can substitute rotisserie chicken and a carton of chicken broth for ease and convenience.
© Can’t Stay Out of the Kitchen
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