Tuesday, August 9, 2011

Chicken-n-Biscuits- My version of chicken pot pie

I love this casserole- I love how easy it is to keep most of the ingredients on hand, how easy it is to whip up and how quick it cooks. This is one of my go-to recipes for using up leftover cooked chicken.

1 can Cream of Chicken soup
1 cup sour cream (divided)
2 cups chopped cooked chicken
1 16 oz. package frozen mixed vegetables, partially thawed*
1 cup mild cheddar cheese (plus some- see below)
3 Tbsp. milk
1 cup baking mix

Heat oven to 375 degrees. Mix soup 3/4 cup sour cream with soup in 8-in. square baking dish. Stir in chicken, vegetables and cheese. Stir milk, remaining sour cream and a small handful of cheese into baking mix. Stir til just blended. Drop by heaping spoonfuls onto chicken and veggie mixture- making 6 mounds.
Cook for 35 minutes or until biscuits are golden brown and casserole is hot and bubbly.
*For veggies: I pull them right out of the freezer and do a quick thaw- Put the frozen veggies in a colander in the sink and pour hot water over for a minute or so.

This casserole can stand on its own or be served alongside: big pickle spears, cottage cheese, applesauce, or a nice greens salad.


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