Easy Chicken Biscuit Casserole – Shay’s Recipe of the Week
The school year is back in session so that means busy families who need quick and food. If you are like my family, my boyfriend and I both work until about 5:30 and have a teenager who is in sports. There are practices, games, homework and somewhere in there you have to find time to fix dinner. So this is a quick and easy casserole you can throw together and fill all the little bellies.
2 Chicken breast (boiled)
1 can cream of chicken soup
1 can cream of mushroom soup
2 or 3 lg. potatoes (mashed)
1 can corn
1 can sweet peas
(you can also substitute a 1/2 bag of frozen mixed vegetables for the cans of veggies)
Bisquick biscuit mix and milk (to make biscuits)
First boil your chicken and potatoes. Cut chicken into bite sized pieces and set aside. Mash the potatoes and spread evenly on bottom of baking pan.
Prepare your vegetables if you need to; meaning drain and mix together if using canned vegetables. If you choose to use frozen vegetables just have them ready to mix with your soups.
Mix together your chicken, 2 cans of soups, and vegetables and pour over your mashed potatoes.
Now add to the top, spoonfuls of your biscuit mix. Just follow the directions on the Bisquick box for 9-12 biscuits.
Pop it into the oven at 350 degrees for about 30-35 minutes or until your biscuits are done. I wasn’t quick enough with the camera to get the casserole when I pulled it from the oven. I set it out to cool for a few minutes, when unbeknownst to me the boys went ahead and dug in.
As you can see there wasn’t much left, but it does reheat well. Of course, this is a recipe you can put your own spin on and make it more to your liking. As you can see from the photo I added broccoli to my vegetables. It was quick, easy and delicious.