Chicken Biscuit Casserole
Ingredients
- 1 10.75-ounce can Cream of Chicken Soup
- 1/4 cup milk
- 3/4 cup Cheddar cheese, shredded
- 1/4 tsp. black pepper
- ½ cup onion, chopped
- 1 15-ounce can sweet peas
- 2 medium potatoes, peeled and boiled
- 2-pounds chicken, boiled, shredded or chunked
- 1 7.5-ounce package refrigerated biscuit dough
Instructions
- Heat oven to 400°F.
- In a 3-quart shallow baking dish, stir the soup, milk, cheese and black pepper.
- Stir in the vegetables and chicken.
- Bake for 15 minutes or until the chicken mixture is hot and bubbling.
- Remove from the oven and stir the chicken mixture
- Top the chicken mixture with the biscuits.
- Return to the oven and bake for 15 minutes or until the biscuits are golden brown.
Notes
Turkey could be easily substituted for chicken in this recipe.