Thursday, June 28, 2007

Chicken and Biscuits Casserole

This is a tasty dish that can come together quickly, when you need something in a hurry. It also lends itself to a lot of variation. You can add some broccoli, green pepper or other vegetables to it, making it a one dish meal. Or, on a Lenten Friday, you might switch out the chicken for a couple of cans of tuna fish and use just mushroom soup. I'll post the basic recipe here, but have fun with it!

  • 1 large onion, chopped

  • 1 and 1/2 teaspoons of butter/or a coating spray such as Pam

  • 5-6 cups of chopped, cooked chicken

  • 1 can of cream of mushroom soup (10 and 3/4 ounce size)

  • 1 can of cream of chicken soup (same size)

  • 1 and 1/2 cups of sour cream (may use lowfat if desired)

  • 3/4 cup of milk

  • 2 cups of shredded cheddar (mild or sharp)

  • 8 prepared large flaky biscuits (Pillsbury Grand work well)


  1. Preheat oven to 350F. Grease a 9 x 13 pan/baking dish (or comparable size).

  2. Heat butter in a small skillet over medium heat until melted. Stir in chopped onion and saute until translucent.

  3. Combine the onion, soups, sour cream and milk in a large bowl and mix well. Add the chopped chicken and stir until coated.

  4. Spoon mixture into prepared baking dish. Bake, uncovered, in preheated oven for 20 minutes.

  5. Remove from oven and sprinkle with one cup of the shredded cheddar. Arrange biscuits in a single layer over the top. Sprinkle remaining cheese over the biscuits.

  6. Return to oven for another 20 minutes, or until the biscuits are golden brown and the cheese has melted.

Serve with a side salad, cranberry sauce, and perhaps a cooked vegetable. This is comfort food at its best. This recipe serves 6-8.

Tip: If you are in a time crunch and/or don't have leftover chicken to use, Tysons and other companies sell pre-packaged cooked, chopped chicken that is available in the deli department of your local grocery.

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