Creamy Chicken and Biscuit Topped Casserole

• 2 cups cooked chicken, shredded
• 1 can cream of chicken soup
• 1 cup milk
• 1 cup frozen peas and carrots
• 8 oz can crescent rolls
• 1 cup shredded cheddar cheese

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, mix shredded chicken, cream of chicken soup, milk, and frozen peas and carrots.
3. 3 Pour mixture into a greased 9x13 inch baking dish.
4. 4 Separate crescent rolls into triangles and arrange them over the top of the casserole, covering completely.
5. 5 Sprinkle shredded cheddar cheese over the biscuits.
6. 6 Bake for 30-35 minutes, or until biscuits are golden and bubbly.
7. 7 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowl
• Oven

Variations

• Add diced bell peppers for a pop of color and crunch.
• Substitute chicken with turkey for a leaner option.

Substitutions

• Use cream of mushroom soup instead of cream of chicken for a different flavor.
• Swap cheddar cheese for Swiss or mozzarella.

Pairings

• Cornbread on the side
• Steamed broccoli

Nutrition

Tips

• For extra flavor, sauté onions and garlic before mixing with chicken.
• Use any leftover roasted chicken for added flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight before reheating in the oven.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with a warm loaf of crusty bread.

FAQ