Ingredients
3 cups cooked shredded chicken
2 (10.5 oz) cans cream of chicken soup
3 cups frozen vegetables
2 tsp minced garlic
1/2 tsp ground black pepper
1 cup shredded mild cheddar cheese
1 cup shredded mozzarella cheese
16 canned biscuits
2 tbsp butter, melted
Instructions
- Preheat oven to 375°F.
- Spray a 13×9-inch baking dish with nonstick spray.
- In a large bowl, combine the cooked shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, black pepper, and shredded cheeses. Stir until well combined.
- Pour the chicken mixture into the prepared baking dish.
- Open the can of biscuits, and cut each biscuit into quarters. Place them in a large bowl and drizzle with melted butter. Toss the biscuits to coat them evenly in the butter.
- Bake the biscuits for 5-7 minutes on a lightly greased baking sheet until they start to lightly brown.
- Once the biscuits are ready, place them on top of the chicken mixture in the baking dish.
- Bake the entire dish, uncovered, for 20-25 minutes or until the biscuits are golden brown and the filling is bubbly.
- Let the dish cool slightly before serving. Enjoy!
Notes
- For a spicier kick, add crushed red pepper flakes or hot sauce.
- Swap out the frozen vegetables for your preferred vegetables like peas, carrots, or fresh ones.
- For a crispier biscuit topping, bake the biscuits longer on their own before placing them on the chicken mixture.
- Make ahead: Prepare the chicken mixture and refrigerate until ready to bake.
- Freezing: You can freeze the dish before baking for up to 3 months.
- Homemade biscuits can be used in place of canned biscuits.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
