Chicken and Biscuits

I don’t want anyone to think I am getting too fancy up in 2015. This recipe cannot really be described as elegant but it is pretty awesome. It’s another excellent recipe for clearing out your pantry and freezer. You do need a can of condensed cream of chicken soup. Which I will say that I am embarrassed this was sitting in my pantry, who knows why I bought it. Cream of chicken soup kind of grosses me out, despite the fact that I used to eat it plain as a kid when I was sick. Oh wait, maybe that’s why it seems gross… But maybe you have some sitting in your pantry too and want to get rid of such an atrocity. I personally had a surplus of self-rising flour around so I topped this casserole with homemade biscuits, but any biscuits in your freezer will do. But besides making the biscuits, this casserole could not be any easier.

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My casserole contained corn, carrots, and peas but please, use whatever vegetables you need to eliminate from storage. Cheddar cheese is also easily substituted for what you have on hand. The chicken I used came from a bunch of rando chicken pieces from the freezer that I previously made into stock – and it was still super tasty. So whatever chicken you have on hand, it will do just fine. This casserole should make about 6 servings, and surprisingly each serving is around 400 calories. And it may seem like the biscuits will get soggy if you try to save leftovers for lunches later in the week – but it was still just as delicious days later.

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Chicken and Biscuits
1 can condensed cream of chicken soup
1/2 cup sour cream
2 cups chopped cooked chicken
16 oz frozen mixed vegetables, thawed (or canned)
1 cup shredded sharp cheddar cheese
9 biscuits (either frozen or made as prepared on an all-purpose baking mix package)

Heat oven to 375 degrees. In a large bowl, stir together the cream of chicken soup and 1/2 cup sour cream. Mix in the chicken, vegetables and cheese. Spread this mixture into an 8 inch square baking pan.

Prepare your biscuits as directed on the baking mix box. Roll them out and cut them into circles or simply drop heaping tablespoons of dough onto the casserole. Bake for 35 minutes, the casserole should be hot and bubbly and biscuits golden brown.

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