Ingredients
- 2 (10.5-ounce) cans cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- ½ teaspoon rotisserie seasoning
- ½ teaspoon black pepper
- 12-ounce can refrigerated biscuits (or two smaller 6-ounce cans)
- 1 cup frozen peas and carrots
- 1 cup shredded cheddar cheese
- 2 cups cooked chicken (shredded or diced)
- ¼ cup sliced green onion (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C) and spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large bowl, whisk together the cream of chicken soup, milk, garlic powder, rotisserie seasoning, and black pepper until fully combined and most lumps are gone.
- Open the can of biscuits and separate each biscuit. Cut each biscuit into fourths and add them to the soup mixture, stirring to combine.
- Add the peas and carrots, shredded cheddar cheese, and cooked chicken to the bowl. Stir everything together.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Bake uncovered for 35-45 minutes, or until the biscuits are golden brown and the liquid is bubbling around the edges. If the casserole is done but the biscuits aren’t fully cooked, cover with aluminum foil and bake for a few more minutes to ensure the biscuits cook through.
- Allow the casserole to cool for a few minutes, then top with sliced green onions (if using) and serve.
Notes
- You can substitute the frozen peas and carrots with any vegetables you prefer, such as green beans or corn.
- For a lighter version, use reduced-fat cream of chicken soup and cheese.
- This casserole is great for meal prep and can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 80mg
