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–+ servings
Creamy chicken over canned biscuits recipe

Weeknight Chicken and Biscuits

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Cook Time 30 minutes
Total Time 30 minutes
Servings: 4 servings

Equipment

Ingredients
  

  • 2 cups rotisserie chicken diced or shredded (or 2 cups cooked, diced chicken breast)
  • 2 tbsp unsalted butter
  • 10 oz frozen mixed vegetables
  • 1/2 tbsp garlic minced
  • Salt and pepper to taste
  • 1 tsp onion powder
  • 1 tsp ground sage
  • 10.5 ounce can condensed cream of chicken soup
  • 1 1/2 cups chicken broth
  • 1 can refrigerated buttermilk biscuits 8 count Grands! or 12 oz smaller biscuits

Method
 

  1. Preheat the oven to 375°F.
  2. Place the biscuits on a sheet pan. Prebake the biscuits for half the time listed on the can: For Grands biscuits bake 8 minutes. For smaller 12 oz biscuits bake 5 minutes
  3. In a large saucepan, melt the butter over medium heat. Add the frozen vegetables and cook for 4–5 minutes.
  4. Stir in the garlic, onion powder, sage, salt, and pepper. Cook for 1 minute more.
  5. Add the cream of chicken soup, chicken broth, and shredded chicken. Bring to a low simmer and cook a few minutes until the mixture is warmed through and slightly thickened.
  6. If you are using an oven safe skillet, top the chicken mixture with the partially cooked biscuits. If not, spray a 9x13 casserole dish with nonstick spray. Pour the chicken mixture into the dish and top with the partially baked biscuits.
  7. Place in to the oven and bake uncovered for 10–15 minutes, or until the biscuits are golden brown and cooked through.
  8. Let rest for a few minutes before serving. Enjoy!

Nutrition

Calories: 536kcalCarbohydrates: 42gProtein: 41gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 122mgSodium: 1802mgPotassium: 333mgFiber: 4gSugar: 3gVitamin A: 3739IUVitamin C: 8mgCalcium: 62mgIron: 3mg
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