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Chicken & Biscuit Bake

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Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings 6

Ingredients
  

  • 2-3 # of cubed or shredded chicken.
  • 1 half onion chopped
  • 2 carrots sliced
  • 2 stalks celery sliced
  • 2 cloves garlic minced
  • 2 cans of cream soup – you can use Cream of Chicken but I like a Cream of Mushroom and a Cream of Celery for added flavor.
  • 1 cup of milk
  • 2 Tablespoons of seasoning of your choice – I like Creole and Cavender’s.
  • 1 cup of frozen peas
  • 1 cup of shredded cheese
  • 1 tube of big biscuits

Instructions
 

  • You can parboil or grill the chicken before shredding, or deconstruct a roasted chicken from the store, or you can buy shredded chicken from the deli.
  • Sauté the onion, celery and carrots in a little oil until softened. Add the garlic and cook until fragrant.
  • Preheat your oven to 400 degrees F.
  • Combine the cream soups, the milk, and your seasonings and mix well.
  • Add the sautéed vegetables, peas, cheese, and chicken and mix well.
  • Add the quartered biscuits and fold through.
  • Spray a large casserole dish and turn the mix into the dish. Level and smooth it out.
  • Cook for 45 minutes, until the biscuits are browned on top.
  • Garnish with some fresh parsley or thyme.