Ingredients:
- 2 cups shredded rotisserie chicken
- 1 (10.5 oz) can cream of chicken soup
- ½ cup milk
- 1 cup frozen peas and carrots
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 can (16 oz) refrigerated biscuits, quartered
- 1 ½ cups shredded cheddar cheese
Directions:
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix the shredded chicken, cream of chicken soup, milk, peas and carrots, garlic powder, salt, and pepper.
- Add the quartered biscuit pieces and stir until they are fully coated with the mixture.
- Transfer the mixture to the prepared baking dish, spreading it out evenly.
- Sprinkle the shredded cheddar cheese over the top.
- Bake for 25-30 minutes, or until the biscuits are golden brown and the cheese is melted and bubbly.
- Let cool for 5 minutes before serving.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 320 kcal per serving | Servings: 6
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