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Easy Chicken Biscuit Topped Casserole

Written By: kittencal on November 30, 2009 No Comment

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This is so easy to make just mix all ingredients in a saucepan, transfer to baking dish top with biscuits and bake, make certain the the creamed chicken mixture is hot before putting it in the casserole dish otherwise the biscuits will get baked before the casserole gets hot and cooked, I recommend using Pillsbury Grands biscuits, and to save time prepare the soup mixture and refrigerate until ready to use omitting the flour mixture, I make this using poached chicken breasts that I make ahead of time

Servings 6-8

INGREDIENTS:

2 (10-ounce) cans condensed cream of chicken soup, undiluted (can use one can each cream of chicken and cream of mushroom)

1/3 cup light cream

1 tablespoon all-purpose flour

1 teaspoon garlic powder (garlic lovers can increase to 1-1/2 teaspoons)

1/2 teaspoon fresh ground black pepper, or to taste

3 cups grated cheddar cheese, divided

1/3 cup freshly grated Parmesan cheese

1 (10 ounce) can corn kernels, well drained (can use 2 cans or or use 1-1/2 cups of your choice frozen mixed vegetables, thawed)

1 (10 ounce) can sliced mushrooms, drained

1-1/2 cups mayonnaise (do not use salad dressing)

4 chicken breasts, cooked and cubed

1 small onion, chopped

salt, optional and as needed (watch the salt, the condensed soups and Parmesan cheese already have lots of sodium)

1 (16 ounce) can Pillsbury Grands refrigerated biscuits

melted butter (use as much as you like)

INSTRUCTIONS:—————————————————

Preheat oven to 375 degrees F.

Set oven rack to lowest position.

Grease a 13 x 9-inch baking dish.

In a small bowl whisk the light cream with flour until smooth.

In a saucepan combine both soups with garlic powder, fresh ground black pepper, Parmesan cheese, chopped onion and mayo; bring to a boil over medium heat stirring constantly.

Slowly pour in the cream mixture; stirring constantly until bubbly and thickened.

Reduce heat to medium-low; mix in the cooked chicken, corn kernels, mushrooms and 1 cup packed shredded cheddar cheese; bring back to a simmer and cook uncovered stirring frequently for about 12-15 minutes (the mixture will be thick but will thin slightly when baked).

Transfer hot mixture to prepared baking dish (the dish will be quite full and it does bubbly up quite a lot so I recommend putting the baking dish onto a 15 x 10-inch baking sheet to catch any spills)

Separate the refrigerated biscuit dough into 8 biscuits, then arrange over the hot chicken mixture (they will not cover the casserole completely).

Brush each biscuit with melted butter.

Sprinkle 1 cup (or more) shredded cheese around each of the biscuits.

Bake for about 23-30 minutes, or until the biscuits are baked and the casserole is bubbly.

Posted on recipezazz.com

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