Ingredients
2 cups shredded cooked chicken (rotisserie works best)
1 can (10.5 oz) condensed cream of chicken soup
1 bag (12 oz) frozen mixed vegetables (peas, carrots, corn)
1/2 cup chicken broth or milk
1 can (12 oz) refrigerated flaky biscuits
Instructions
Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with non-stick spray.
Step 2: In a large mixing bowl, combine the shredded chicken, condensed cream of chicken soup, frozen vegetables, and chicken broth. Stir until well combined.
Step 3: Pour the chicken mixture into the prepared baking dish and spread it into an even layer. Bake for 10 minutes to ensure the base is hot.
Step 4: Remove the dish from the oven. Open the can of biscuits and cut each biscuit into halves or quarters. Arrange the biscuit pieces on top of the hot chicken mixture.
Step 5: Return the dish to the oven and bake for another 15-20 minutes, or until the biscuits are golden brown and cooked through and the sauce is bubbling.
Notes
For extra flavor, add a teaspoon of poultry seasoning or top with shredded cheddar cheese before adding the biscuits.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dishes & Sides
- Cuisine: Southern American
Nutrition
- Serving Size: 1 cup
- Calories: 465 kcal
- Sugar: 5g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg