Description
A comforting chicken and biscuit casserole filled with shredded chicken and vegetables.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 3 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 (10 ounce) can cream of chicken soup
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
- 1 (8-count) can refrigerated biscuit dough
Instructions
- Preheat the oven to 375°F. Grease a 9×13 inch baking dish.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, celery, and minced garlic to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add the shredded chicken, cream of chicken soup, chicken broth, heavy cream, dried thyme, salt, dried rosemary, and black pepper to the skillet. Stir to combine and bring the mixture to a simmer.
- Reduce the heat to low and let the mixture simmer for 5 minutes, stirring occasionally.
- Remove the skillet from the heat and stir in the frozen peas and chopped fresh parsley.
- Pour the chicken and vegetable mixture into the prepared baking dish, spreading it out evenly.
- Open the can of refrigerated biscuit dough and separate the biscuits. Arrange the biscuits on top of the chicken mixture in a single layer, spacing them evenly.
- Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the casserole is hot and bubbly.
- Remove the casserole from the oven and let it cool for 5-10 minutes before serving.
- Garnish with additional fresh parsley, if desired.
Notes
- Perfect for a family dinner or potluck.
- Can be made ahead of time and baked when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate