I experimented with the ingredients in this chicken and biscuits recipe for about a few months until I finally found a mixture that I was satisfied with. I love that this dish is easy to prepare. Also, it’s a great dish to have any season of the year. If you’re a chicken or biscuit lover like me, try this recipe! You’ll get the best of both worlds.
Chicken and Biscuits: A Family-Friendly Recipe
1 ½ cups cooked chicken, chopped
2 cans (10.5 oz each) cream of chicken soup
½ cup milk
¼ teaspoon garlic powder
¼ teaspoon black ground pepper
1 potato, chopped and peeled
2 carrots, chopped and peeled
Pillsbury Southern Homestyle biscuits
Optional: 1 celery, chopped
Preheat oven to 375 degrees F.
Mix together in a medium-sized mixing bowl the cream of chicken soup, milk, garlic power, and ground pepper. Once the mixture is smooth and lumps are gone, stir in the chopped chicken, chopped potato and carrot pieces. If desired, stir in the chopped celery pieces.
Spread the sauce mixture evenly into a non-stick, 13×9-inch roast pan. Cover the pan with aluminum foil.
Bake for 45 minutes in the oven. After 45 minutes, remove the pan from the oven and remove the aluminum foil that is covering the pan. Change the oven temperature to 350 degrees F. Place the biscuits 1-2 inches apart on top of the mixture in the pan.
Bake in the oven for 13-17 minutes or until the biscuits are a light golden color.
After you remove the baking pan, allow it to cool for 10 minutes before serving.
Makes 3 servings.
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