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Ingredients

soup - cream of chicken: 10.75 oz
water: 1/4 cup
cheddar cheese (shredded): 1/2 cup
frozen mixed vegetables: 1 lb
chunk chicken: 12 oz (drained)
refrigerated buttermilk biscuit dough: 13.5 oz

Chicken and Veggie Casserole

User rating:

A great, inexpensive casserole that is filling as it is tasty.

  • Prep Time
    10 min
  • Cook Time
    30 min
  • Servings
    4 serving(s)

Tags

No Pork, No Red Meat, Dinner, Lunch

  • Stir the soup, milk, cheese and black pepper in a 13 x 9 x 2-inch baking dish. Stir in the vegetables and chicken. Bake at 400°F for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture.
  • Top the chicken mixture with the biscuits. Bake for 15 minutes or until the biscuits are golden brown.

What else can I make with these ingredients?

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