Ingredients
- 3 cups cooked shredded chicken
- 2 (10.5 oz) cans cream of chicken soup
- 3 cups frozen vegetables
- 2 teaspoons minced garlic
- ½ teaspoon ground black pepper
- 1 cup shredded mild cheddar cheese
- 1 cup shredded mozzarella cheese
- 16 canned biscuits
- 2 tablespoons butter, melted
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Spray a 13×9-inch baking dish with nonstick spray.
- Prepare the Chicken Mixture: In a large bowl, combine the cooked chicken, cream of chicken soup, frozen vegetables, minced garlic, and shredded cheeses. Mix until well combined.
- Assemble the Dish: Pour the chicken mixture into the prepared baking dish.
- Prepare the Biscuits: Cut each biscuit into quarters and place the pieces in a large bowl. Drizzle the melted butter over the biscuit pieces and toss to coat.
- Partially Bake the Biscuits: Place the biscuit pieces on a lightly greased baking sheet and bake for 5-7 minutes, just until slightly golden.
- Top and Bake: Once the biscuits are done, arrange them on top of the chicken mixture in the baking dish. Bake, uncovered, for 20-25 minutes, or until the biscuits are fully cooked and golden brown.
- Cool and Serve: Let the dish cool for a few minutes until it’s safe to eat. Serve warm and enjoy!
Notes
- For added flavor, try adding a teaspoon of dried thyme or rosemary to the chicken mixture.
- You can swap frozen vegetables for fresh ones if you prefer.
- This dish pairs well with a side salad or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Comfort Food
- Method: Baking
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 7g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 55mg
