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Chicken and biscuit casserole


Chicken and biscuit casserole


Looking for a tasty dish that’s always popular? Chickens and chickens are always ready for you. Are you looking for a version that will make your life incredibly easier? I give you this chicken and biscuit casserole. It uses two kitchen shortcuts, so it’s super easy to throw together, but it’s also just as comforting and delicious as the meal you spent so much time making. A simple and wonderful week is just for you!

This uses the soup base as a shortcut, but not the cream of mushroom. This is a cream of chicken and it definitely has its place here. It basically provides the oil to coat everything without having to create the sauce from scratch. You mix this with some spices, some milk, and then the most important heart-healthy


: chicken and biscuits. . Can freeze cookies
1 cup frozen peas and carrots
1 cup shredded cheddar cheese
3 cups cooked chicken, shredded or diced
Kosher salt to taste



Preheat the oven to 375°F and 9×13 baking dish. Lubricate with special cooking spray.
Add chicken broth, milk, garlic powder, chicken seasoning and black pepper to a large bowl and stir.
Separate the cookies, cut each cookie into 4 pieces, add the cookies to the soup mixture and stir everything together.
Add the peas and carrots, chicken and cheddar cheese and mix everything together. Transfer mixture to prepared plate.
Bake for 35-45 minutes until the cookies are firm and golden brown in places.
Let cool for 5 minutes before serving.

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