Chicken & Biscuits Casserole

Chicken & Biscuits Casserole by

Clark and Suzy Neal with Unicoi Preserves

Media

Shopping List

  • 1 Ingles Rotisserie Chicken (deli)
  • 10.5 ounce can Laura Lynn Cream of Chicken Soup
  • 1 cup Laura Lynn 2% Milk
  • 1 cup Laura Lynn Sour Cream
  • 3/4 tsp Chef Paul Prudhomme Poultry Magic Seasoning Blend
  • 2 tbsp fresh flat-leaf parsley, finely chopped, divided
  • 1/8 tsp black pepper
  • 16-ounce bag Laura Lynn Mixed Vegetables (frozen)
  • 8 Mary B’s Buttermilk Biscuits (frozen)
  • 2 tbsp Laura Lynn Unsalted Butter, melted
  • Laura Lynn Canola Oil Cooking Spray

 

Instructions

  • Preheat oven to 400 degrees. Spray 9x13 casserole dish with cooking spray.
  • Remove skin and debone rotisserie chicken, dice into bite-size pieces and place evenly into prepared casserole dish.
  • In a medium mixing bowl, stir together the cream of chicken soup, milk, sour cream, Poultry Magic, 1 tablespoon chopped parsley and black pepper. Add frozen vegetables and stir to combine.
  • Pour vegetable mixture evenly over rotisserie chicken in casserole dish, making sure to cover chicken completely. Bake on middle rack of oven for 15 minutes.
  • Remove from oven, top chicken casserole with frozen biscuits and return to middle rack of oven. Bake for 30 minutes and biscuits are golden brown with a minimum internal temperature of 165 degrees.
  • Remove casserole from oven and brush biscuits with melted butter. Top with remaining 1 tablespoon chopped parsley and serve.

 

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