Chicken and Biscuits

7 Comments

Ingredients:

2- 3 cups Rotisserie Chicken, shredded
1 ½ cups Potatoes, cooked and chopped
¾ cups Celery, diced
¾ cup Onions, chopped
1-12 ounce package Mixed Vegetables, frozen
1 cup Peas, frozen or canned
2 cups Milk
1-22.6 ounce can Cream of Chicken Soup
1-22.6 ounce can Cream of Potato Soup
¼ teaspoon Black Pepper
¼ teaspoon Salt
¼ tablespoon Parsley
½ teaspoon Thyme
1 -2 packages Pillsbury Biscuits

Directions:

In large pot bring water to boil add peeled/diced potatoes.

Bake biscuits as directed on packaged.

Shred 2 to 3 cups of rotisserie chicken.

Then in large mixing bowl combine chicken, cream of chicken, cream of potato, milk and seasonings together.

Add frozen vegetables, peas, onions, celery and mix together.

Once potatoes are easily pierced with fork strain and add to mixture.

Poor entire mixture into 9 x 13 baking dish, cover with aluminum foil and bake at 350 for 30 -40 minutes or until bubbly.

Remove from oven, place biscuits on top of mixture and serve

Remove and serve

with-love

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7 thoughts on “Chicken and Biscuits”

      • Susan

        I made this tonight. This was way too soupy for me. Three 10oz cans would be plenty. I slightly thawed my veggies and sauteed the onion and celery in advance. You definitely want to pre cook your biscuits because otherwise they will not be cooked on the bottom. That was my mistake. If you choose to use the recommended amount of soup I would increase the chicken and veggies. The flavor was pretty good and I would make this again.

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    • fetchingdaisies

      I usually bake them first before and then place them on top either after the dish has finished baking or towards the last ten minutes place them on top in the oven.

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