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chicken and biscuit casserole

(1 rating)
lseasley avatar
Recipe by
Linda Easley
@lseasley
Queen Creek, AZ

If your schedule requires a simple yet nutritious family meal try this tasty recipe in less than an hour. This is one of my daughters favorite.

(1 rating)
yield 4
prep time 30 Min
cook time 20 Min
method Bake

Ingredients For chicken and biscuit casserole

  • 2 c
    cooked, cubed chicken or 2 cans ( 5 oz each) boned chicken
  • 1 can
    10-oz can condensed cream of mushroom soup
  • 1 pkg
    10-oz frozen peas, thawed
  • 1 c
    shredded cheddar cheese
  • 1/4 c
    chopped pimento, if desired
  • 2 Tbsp
    chopped onion
  • 1/4 tsp
    pepper
  • BISCUIT TOPPING
  • 1-1/2 c
    unbleached flour
  • 2 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1/4 c
    butter or margarine
  • 1/2 c
    milk
  • 1/2 c
    cup shredded cheddar cheese

How To Make chicken and biscuit casserole

  • 1
    Preheat oven to 400 degrees
  • 2
    In medium saucepan, combine first seven ingredients; heat until hot and bubbly. Pour hot chicken in non greased shallow asking dish.
  • 3
    In medium mixing bowl,combine, baking powder and salt; stir to blend. Using pastry blender or fork, cut in butter until consistency of coarse meal. Add milk, stir until a soft dough forms.
  • 4
    Turn dough out on floured surface; sprinkle lightly with flour. Knead gently 10 to 12 times until no longer sticky. Roll out and press to 1/2- inch thickness; cut with 2- inch floured cutter.
  • 5
    Arrange biscuits over hot mixture. Bake 18 to 20 minutes or until golden brown. Sprinkle with 1/4 cup cheese; and return to oven for 5 minutes.
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Categories & Tags for Chicken and Biscuit Casserole:

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