Chicken and veggie stew topped with biscuits. Can a meal get any more comforting? Serve this one-dish casserole as-is, with a simple green salad, or a bowl of warm cinnamon applesauce, and you’ve got dinner. Pass the napkins, please.
Chicken and Biscuits
Author/Source:
Pam @ Onceamonthmom.com
Ingredients:
- 2 cups cooked, chopped chicken
- 2 cups cubed frozen hashbrowns
- 12 ounces frozen mixed vegetables
- 10.75 ounces cream of chicken soup
- 1 teaspoon garlic powder
- salt and pepper to taste
- 1 can refrigerated biscuits
Directions:
In a bowl, mix chicken, potatoes, veggies, soup, and seasonings. Place in deep 8×8 baking dish. Arrange biscuits on top of casserole. Bake covered with foil at 375 degrees for 45 minutes. Remove foil and continue baking for another 10-15 minutes or until biscuits are cooked and golden brown.
Freezing Directions:
In a bowl, mix chicken, potatoes, veggies, soup, and seasonings. Place in deep 8×8 baking dish. Arrange biscuits on top of casserole. Cover with foil, label, and freeze. To serve: Do NOT thaw. Bake covered with foil at 375 degrees for 1 hour. Remove foil and continue baking for another 20 minutes or until biscuits are cooked and golden brown.
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